Fruited Pork Roast


  • 2 cups water
  • 2 tbsp salt
  • 1 tbsp sugar
  • 1 tsp dried thyme
  • 1 bay leaf
  • ½ tsp black pepper
  • 1 boneless pork loin roast
  • 1 tbsp olive oil
  • ⅓ cup dry red wine
  • Juice of ½ lemon
  • 2 cloves garlic
  • 2 cups green grapes
  • 1 cup dried apricots
  • 1 cup dried prunes
  • Combine water, salt, sugar, thyme, bay leaf and pepper in medium bowl; mix well. Place pork in large resealable food storage bag. Pour brine over pork; seal bag and turn to coat. Refrigerate overnight or up to 2 days, turning occasionally.
  • Remove pork from brine; discard liquid. Pat dry with paper towels. Press Sauté; heat oil in Instant Pot. Add pork; cook about 10 Minutes or until browned on all sides. Remove to plate. Add wine, lemon juice and garlic to pot; cook and stir 1 Minute, scraping up browned bits from bottom of pot. Add grapes, apricots and prunes; mix well. Return pork to pot.
  • Secure lid and move pressure release valve to Sealing position. Press Pressure Cook or Manual; cook at High Pressure 20 Minutes.
  • When cooking is complete, use natural release. Remove pork to cutting board; tent with foil and let stand 10 Minutes.
  • Meanwhile, press Sauté; cook 10 Minutes or until sauce is reduced and thickens slightly. Slice pork; serve with sauce.
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