Road Map: Barbecue Pork Loin

By: Bruce Weinstein and Mark Scarbrough

Road Map: Barbecue Pork Loin
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook, Sauté
cuisine icon Keywords
1-2 hours, 6 people, Bruce Weinstein and Mark Scarbrough, contributed, dinner, frozen boneless center-cut pork loin, main course, max pressure cook, medium, modern, pressure cook, purchased barbecue sauce of any sort, sauté, thin liquid

serving icon Servings
6 people
Ingredients
  • 1 1/2 cups purchased barbecue sauce of any sort
  • 1 cup thin liquid
  • 3 lbs frozen boneless center-cut pork loin
Instructions
  • Stir the barbecue sauce and liquid in an Instant Pot. Set the pork loin fat-side down in the pot and turn it to coat it in the sauce, leaving it fat-side up. Lock the lid onto the cooker.
  • Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 45 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Meat/Stew, Pressure Cook or Manual on High pressure for 50 minutes with the Keep Warm setting off. The valve must be closed.
  • When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 45 minutes. Unlatch the lid and open the cooker. Insert an instant-read meat thermometer into the center of thepork loin and check that the meat registers 145°F. If not, lock the lid back onto the cooker and cook for another 10 minutes at HIGH pressure,followed by a quick release. Transfer the pork loin to a nearby cuttingboard. Set aside for 10 minutes.
  • Press the button for . Set it for MEDIUM, NORMAL, or CUSTOM 300°F and set the time for 20 minutes.
  • Bring the sauce in the cooker to a simmer, stirring occasionally. Cook, stirring once in a while, until reduced to the consistency of a thick barbecue sauce, about 12 minutes. Turn off the SAUTÉ function. Slice the pork loin into 1/2-inch-thick rounds and serve with the sauce ladled on top
Notes
  • Beyond
    • Since this dish isn’t pulled, it’s best over a bed of vegetables or grains. Try steamed or sautéed spinach or kale. Or serve it over a cooked whole grain like wheat berries mixed with herbs and/or diced carrots. Or go all out with a wild rice pilaf.
  • • This is probably the best pork dish in this book for sandwiches. Slice the pork loin into (uc>1/4-inch-thick rounds, then store in the reduced sauce in a sealed container in
    the fridge for up to 3 days. Lift them out of the sauce and serve them on kaiser rolls with purchased coleslaw or thinly sliced red onions and lots of pickle relish
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