Instant Pot Recipes Pork Recipes

Last updated on April 22nd, 2024 at 04:26 pm

Jump to Recipe

Instant Pot Balsamic Pork Loin [Video]

This is the ultimate instant pot balsamic pork loin, in my opinion, the best way to make pork loin. You get the intense tangy flavor of the smoky balsamic glaze infused with garlic, soy sauce, and brown sugar. Also, the pressure cooker infuses the spice-crusted pork with so much flavor while keeping it moist and succulent! So you get, the most tender meat that melts in your mouth with every bite! 

Pressure Cooker Balsamic Glazed Pork Loin

Roasted pork loin is a traditional American meal that has been served for dinner over the past 100 years or so. Most people are used to cooking it for over an hour in the oven. But with this easy recipe, you can make it in 30 minutes! Try it with my perfectly creamy mashed potatoes for a hearty meal tonight.

Because pork is such a delicious and inexpensive meat, we eat a lot of it. Similar to chicken, it absorbs whatever flavors you add it to whether you are marinating it or cooking it in the sauce. With this recipe, the pork also gets a spice rub for even more flavor. It is savory, zesty, and a tiny bit sweet for a spectacular umami taste.

The sauce also helps to tenderize the pork loin while it is cooking with the acids in the vinegar. That way, you get tender and juicy meat that is also lean and full of flavor. And with the instant pot, it can be finished and on your dinner table in about half an hour! I love using the instant pot because it is so easy and can be done in a fraction of the time it takes to bake it.

What’s more, if you forget to take your pork loin out of the freezer, you can still have it for dinner. Just skip the searing and cook it for 55 minutes on high pressure. It’s that simple! This is one of those comfort food dinners that my mom used to make and I have perfected it to add my favorite tastes. My family loves it with mashed potatoes and asparagus.

Instant Pot Balsamic Pork Loin proves that balsamic vinegar is not good just for salad dressing. Some people find it hard to like that concentrated balsamic taste but trust me, this recipe will convert them into fans.

The intense tanginess of balsamic vinegar is balanced out with stock, soy sauce, brown sugar, and garlic. All those flavors from the spice rub get infused into the glaze as well. The result? Tender meat that is bursting with delicious flavor. Give it a try, and it will quickly become an instant classic on your table!

What is pork loin?

Also known as pork center rib roast or center loin roast, is a wide and thick cut of meat from the middle where the meat is the leanest and most flavorful. It usually weighs about two or three pounds but can be four or five pounds too. It has a thick cap of fat that keeps the meat from drying out. I get mine boneless but they sell it with the bone as well.

Now, don’t confuse loin with tenderloin. They sound the same but are very different in composition and ideal cooking methods.

Tenderloin is also known as pork tender or fillet. You can only get it boneless. On average, it weighs a pound. This cut is long and narrow, with a tough silver skin you should remove before cooking.

Since they’re such different cuts, remember not to use them interchangeably in recipes. If you only have tenderloin, use my IP Balsamic Pork Tenderloin recipe instead.

The items you need for making this instant pot balsamic pork loin

There are a few specific items you need for this dish.

  • An instant pot – I use the Duo Plus.
  • A meat thermometer – You could also use an instant thermometer.
  • A sharp knife – For making pockets for the garlic cloves and to slice the meat.

The ingredients for instant pot balsamic pork loin

To make this delicious pork loin dish, you need the following:

Meat and aromatics:

  • Pork loin – Pork loin has a mild flavor with a hint of sweetness that soaks up the flavors in the spice rub and the balsamic sauce.
  • Olive oil – Just used for searing the meat, extra virgin olive oil is my choice because it is light and has almost no flavor. 
  • Whole garlic cloves – Just take the skin off and put the whole garlic cloves in the slits you make on top of the meat. Each clove gets pushed down to infuse your pork loin with flavor.
  • Fresh rosemary – Sprinkle with rosemary if desired. It adds a nice floral and slightly sweet taste.

For the spice rub:

  • Canola oil – Perfect for this spice rub, it keeps the herbs and spices on the pork loin where they need to stay.
  • Garlic cloves – Mince your garlic cloves for the spice rub for even more garlicky flavor with a tiny bit of sweetness.
  • Onion powder – I love the bite that onion powder adds to the meat for extra robust flavor.
  • Garlic powder – The third addition of garlic gives your pork an intense garlic taste all over.
  • Smoked paprika – This adds a smokey and sweet taste to your meat.
  • Italian seasoning – It has just the perfect amounts of Italian herbs including marjoram, oregano, thyme, rosemary, and basil.
  • Cayenne pepper – To give your pork loin a bit of spiciness.
  • Salt – You can use whatever kind you like to enhance the flavor of the meat.
  • Freshly ground black pepper – Freshly ground black pepper is so much fresher and more aromatic.

For the sauce:

  • Chicken broth or stock – I always get organic broth that is low-sodium to prevent it from being too salty
  • Balsamic vinegar – With a sweet and sour flavor profile, this is a thick vinegar with hints of caramel, fruit, and grapes.
  • Balsamic reduction – Simmering balsamic vinegar for 15 minutes will reduce it to a very thick and intensely flavored liquid.
  • Soy sauce – This fermented condiment has an umami and savory flavor that is often used in Asian dishes. It adds another level of taste to this delicious pork.
  • Smashed garlic – Using smashed garlic gives this dish a pungent and strong garlic flavor. The more you crush it, the more intense the taste.
  • Brown sugar – For some added rich sweetness in your sauce.
  • Liquid smoke – This will give the pork loin just a bit of smokiness for a hint of flavor.
  • Olive oil – An added ingredient for holding it all together.
  • Cornstarch – To make a cornstarch slurry.
  • Water – For making the slurry.

How to make instant pot balsamic pork loin?

Sear the pork loin

First, pat the pork loin dry with paper towels. Then, poke six small slices into the meat and push one whole garlic clove into each hole. Whisk all the spice rub ingredients in a small bowl and rub it into the pork well.

Now, turn your instant pot to saute and once it is hot, add the olive oil. When the oil is simmering, sear the pork loin for a couple of minutes on each side. Set the meat on a plate for now.

Add the sauce

Mix the sauce ingredients in a bowl and pour it into the instant pot, scraping the bits from the bottom to add more flavor. Then, turn off the saute mode and put the pork loin back in.

Pressure cook

Turn the pot to seal and cook for 40 minutes with a 15-minute natural release before releasing the rest of the pressure. Check to make sure it is done. It should have an internal temperature of 145 degrees F.

Remove the meat from the pot and let it rest for 15 minutes while you make the slurry.

Finish the sauce

Add the slurry into the pot with the sauce and set it on saute again. Let it cook for a few more minutes, stirring once or twice until it is thick.

Serve

Finally, drizzle some of the mixture over the pork loin and slice it to serve with more sauce on top of each slice if desired.

The different kinds of pork

You may be surprised to know that there are 18 different kinds of pork cuts. However, your butcher probably only has the most common ones. First, is the pork belly. It is the flesh around the stomach and has fat and rich meat perfect for curing into bacon or pancetta. The pork crown roast is one of the most regal cuts used to make rib roast.

The pork loin has a few different types as well. They are the leanest and most tender cuts of pork you can get. The blade is from the shoulder and has a lot of fat. The sirloin is from the rump and is bony, and the center is the middle and has the best, most tender, and lean meat. You can use any of these for this recipe but I use the center cut.

Then, there are pork chops, which come in different slices too. The pork loin chops are the T-bone of pork. Pork rib chops are great for grilling. Pork sirloin chops are incredibly flavorful and can be grilled, fried, baked, or even air-fried for a delicious dish.

The pork tenderloin is a popular cut that comes in a long, thin strip. It is very lean and tender with no bones. They need to be cooked low and slow or they will dry out because they are so lean. Pork cutlets are boneless pork chops. Pork ribs come in back ribs (baby back ribs), spare ribs, or country-style pork loin ribs. Other cuts include ham, bacon, sausage, hocks, shanks, butt, shoulder, and knuckles.

Recipe variations and add-ins:

  • Different cuts of pork: Try using any of the other types of pork including the pork tenderloin. The instant pot will make any pork cut juicy and delicious. You just need to change the cooking time based on the cut you are using.
  • No garlic: Some people do not like garlic! Don’t worry, you can cut the garlic out of this recipe and it will still be exquisite. You will taste the other flavors more fully.
  • No spiciness: For those who do not like spicy food, just cut out the cayenne pepper.

More dinner ideas:

Serving suggestions:

This pork loin dish goes with anything you can think of. I have some favorites of my own.

Frequently asked questions

Can I cook frozen pork loin in the Instant Pot?

Yes, in this case, you will have to increase the pressure cooking time to 55 minutes for a 2-2.5 pounds cut. I would just cook it in some broth, and after that make the sauce from this recipe separately. Allow the pressure to release naturally for 20 minutes before opening the vent. Use an instant-read thermometer to test the temperature of the roast, it should read between 140-145F. Also, keep in mind that you should NOT sear frozen meat.

What does pork loin taste like?

When cooked properly, the pork loin is a slightly sweet and tender mild meat that tastes similar to veal. It has a milder flavor than the shoulder or pork butt and is one of the best cuts to use when making a roast. Because it is so mild, it works well with any kind of seasoning. With our balsamic sauce, it is incredible.

Why is my pork loin dry?

It is possible that you cooked it too long and it dried out. Or maybe you did not get the loin with the fat cap. It is almost impossible to dry out the meat with a thick fat cap. However, it can end up tough and dry if it is cooked past 160 degrees F. Try to aim for 145 but do not go over 150. The texture changes to tough and stringy after that.

Does pork loin get more tender the longer you cook it?

Cooking your pork loin low and slow will indeed make it tender but as mentioned above, cooking your pork too long will make it tough and dry. You should follow the recipe instructions for the cooking time if you are making a two-pound roast. If it is a different size, it may take less or more time.

How long should I cook pork in the instant pot?

I typically use the ratio of 7.5 minutes for each pound. For example, in this recipe, a two-pound pork loin should be cooked for 15 minutes. A three-pound pork loin would be about 22 to 23 minutes, and a four-pound pork loin would be about 30 minutes. No matter how long you cook it, be sure to do a 15-minute natural release.

How to store leftovers:

  • Refrigerate: Let your pork loin cool completely and then put it in an airtight container to store in the fridge. It will stay good for three or four days. 
  • Freezing: To freeze, wrap it in plastic wrap or aluminum foil and then put it in a freezer bag or freezer-safe dish for up to three months. 
  • Defrost: Remember to put your frozen pork in the fridge to thaw overnight before serving.
  • Reheating: In the oven, reheat for 15 minutes at 350 degrees F covered with foil. You can also reheat it in the instant pot for five minutes with a five-minute natural release.

More delicious Instant Pot Recipes:

Recipe Tips:

  • If you are freezing your leftovers, consider cutting them into smaller pieces and storing them separately so you can thaw them out as you need them.
  • Make sure you are using the right cut of pork or it may not turn out as good. The pork loin you want should be about two pounds with a thick fat cap.
  • If you have an older instant pot that does not have a saute setting, you can sear your meat in a pan with some olive oil.
  • Your instant pot must be sizzling hot before searing your meat.
  • Always start with the shortest cooking time. You can always cook it longer but an overcooked roast is dry and tough.

Instant Pot Balsamic Pork Loin

Instant Pot Balsamic Pork Loin is a dish made of spice-crusted pork coated in a tangy, smoky balsamic glaze infused with garlic. The pressure cooker infuses the meat with so much flavor while keeping it moist and succulent!

balsamic pork loin with mashed potatoes
  • Prep Time30 MIN
  • Cook Time40 MIN
  • Servings 6 servings

Ingredients

  • 2 - 2 1/2 pounds pork loin
  • 2 tablespoons olive oil
  • 6 cloves garlic whole
  • Fresh rosemary optional

RUB:

  • 2 tablespoons canola oil
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1 tablespoon garlic powder
  • 3 tablespoons brown sugar
  • 1/4 teaspoon fresh ground pepper
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon cayenne pepper

SAUCE:

  • 3/4 cup chicken broth
  • 1/4 cup balsamic vinegar
  • 1 tablespoon balsamic reduction
  • 1/4 cup soy sauce
  • 1 tablespoon liquid smoke
  • 2 tablespoons olive oil
  • 6 cloves garlic smashed
  • 2 tablespoons brown sugar

SLURRY:

  • 2 tablespoons corn starch
  • 4 tablespoons cold water

Instructions

  • Pat dry pork loin with paper towels.
  • Pierce the pork in 6 places over the surface, and stuff 6 garlic cloves into the 6 holes.
  • Combine in a small bowl the RUB ingredients; whisk to combine.
  • Take the rub and using your hands rub it into the pork well.
  • Turn the IP to SAUTE and once HOT, add 2 tablespoons olive oil to the IP, once the oil is shimmering, add pork and sear for a couple of minutes on each side, or until golden brown. Set aside.
  • Combine the sauce ingredients and add the IP, using a spoon scrape the bits that are stuck to the bottom.
  • Turn off Saute mode. Place pork loin back in the IP. Cover with the lid and lock it, turn the valve to seal.
  • Pressure Cook for 30 mins followed by a 15-minute Natural Pressure Release.
  • Check for doneness by inserting an instant-read thermometer into the thickest part of the meat; pork is done when the internal temperature reaches 145˚F.
  • Remove pork from IP and transfer to a cutting board; cover pork with foil and let rest for 10-15 minutes before slicing.
  • In the meantime mix the slurry ingredients in a bowl until cornstarch is fully dissolved.
  • Turn on Saute mode, and once the mixture is simmering add the slurry. Stir to combine and cook for a few more minutes, until thickened.
  • Drizzle the mixture on top of the pork when serving. Slice and serve. Garnish with chopped parsley.

Nutrition Facts

Already made this?
Share your feedback

Comments

(21)
Jeanie

Jeanie

I made no changes. Yes, there are a lot of ingredients but they are all common ones. The glaze was wonderful and the pork was juicy and had a lot of flavor. A bit more work than some other recipes but it was worth it.

Dusty Collings

Dusty Collings

What setting for the pressure? High I'm guessing since that much meat would take that long to cook but I'd like to know what you suggest.


Catalina Castravet

Catalina Castravet

manual high pressure :) hope you like it

Suzy

Suzy

This is the best way to make pork loin! It's so tasty!

Patricia @ Grab a Plate

Patricia @ Grab a Plate

Ooo! This looks amazing - mouthwatering! I love all the garlic tucked inside :)

Write a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.