Roast Pork Loin

By: Instant Pot Holiday Cookbook by Heather Schlueter

Roast Pork Loin
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 6 servings, apple cider vinegar, apple juice, apple-orange chutney, brown sugar, butter, contributed, cook 45 min, fresh ginger, fresh pomegranate seeds for garnish, granny smith apples, ground nutmeg, main course, medium, modern, onion, orange juice, pepper, pork loin, prep 10 min, pressure cook, raisins, red pepper flakes, salt, sauté, white onion

prep icon Prep Time
10 min
cook icon Cook Time
45 min

serving icon Servings
6 servings
Ingredients
  • 2-3 lb pork loin
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp butter
  • 1 cup apple juice
  • 1 large onion
  • Apple-Orange Chutney
  • fresh pomegranate seeds for garnish
  • 8 Granny Smith apples
  • 1 cup raisins
  • 1/2 medium white onion
  • 2 tbsp fresh ginger
  • 1 cup orange juice
  • 1/2 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp ground nutmeg
Instructions
  • Liberally season all sides of the pork roast with salt and pepper. Select the Sauté button to heat up the Instant Pot inner pot.
  • When the display reads “Hot,” add the butter to the pot. As soon as the butter melts, add the pork roast to the pot and sear it on all sides, approximately 4 minutes per side.
  • Add the apple juice to the pot and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Add the onion. Press Cancel to turn off the Sauté function.
  • Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 20 minutes.
  • When cooking is complete, let the pot sit for another 15 minutes, and then turn the valve to the Venting position to release any remaining pressure.
  • Remove the lid and transfer the pork to a cutting board. Let the pork rest for 5 minutes, and then cut it into 3/4-inch slices. Top the pork roast with chutney and fresh pomegranate seeds, if using.
  • Place all the ingredients in the Instant Pot inner pot and combine them with a good stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 10 minutes.
  • When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.
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