Instant Pot Pork Loin Roast
Posted: 04/10/2020
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Instant Pot pork loin roast is succulent, juicy, and easy to make. You’ll love it for dinner parties or for family dinners.
What’s not to like about an Instant Pot pork loin roast? It’s ready to eat in about half the time it would take to roast in the oven. It turns out juicy and flavorful. And you only get one pan dirty.
Pork loin roasts are frequently on sale so they are an economical meat to buy. A two and a half to three pound roast serves a crowd (about 8) and a pork loin roast is easy to serve. The roast can rest while you’re tending the final details of dinner, it slices neatly and easily, and has a nice presentation.
If you’ve had bad luck cooking pork loin roasts, give this recipe a try. My mom always complains that her pork loin roasts are too dry, tough, and flavorless, whether baked in the oven or cooked all day in the slow cooker. What sounded like a promising recipe alway ended up a disappointment in reality.
BUT I’m happy to say she loves this pork loin roast. I think she’s a convert to the Instant Pot. I’m happy about that, because my sister and I bought it for her.
About this Instant Pot Pork Loin Roast:
The beauty of cooking pork loin roasts in your Instant Pot is that:
- You only get one pan dirty
- You don’t have to turn your oven on.
How does a pork roast cooked in an Instant Pot taste?
Delicious! Juicy, tender, and flavorful–just how you want it to be.
How to do it? Begin by taking your pork loin roast out of the fridge for twenty minutes to a half hour. Let it set on the counter to warm up a bit. Season it well and then sear it right in your Instant Pot, letting it get nice and brown. Take the pork roast out and place it on a plate.
Pour broth into the pot and scrape all the brown bits off the bottom. This is important because otherwise the Instant Pot will think something’s burning in there and shut off in the middle of the cooking time. You don’t want that to happen!
Add a bit of balsamic vinegar, Worcestershire sauce, and brown sugar to the pot and then put your roast in. You’ll roast it on high pressure for 27 minutes, with 15 minutes natural release.
When the pork loin roast is finished cooking, take it out of the pot and let it rest for at least 15 minutes before slicing. Don’t skip this step! Why not? It’s essential to have this rest time because the internal temperature of the roast will continue to rise as it rests. The optimal internal temperature is 145°F.
The pan juices can be simmered briefly to reduce, making a sauce to serve drizzled over the pork. Garnish with chopped fresh parsley or rosemary. You won’t need to serve your roast with additional gravy because the pork is flavorful and juicy. I love sautéed mushrooms with wine and garlic as a side. Try serving pork roast with roasted sweet potatoes and shallots, or roasted green beans, or broccoli. It would be delicious with any kind of squash.
What is the difference between pork loin and pork tenderloin?
While their names are similar, these two cuts of pork are very different and are not interchangeable in terms of cooking methods.
Pork loins are larger, usually 4-5 pounds. A fat cap runs along one entire side of the loin. The meat is lighter in color and is less expensive. You can roast pork loins whole or cut them into slices to grill or fry.
Pork tenderloins are one to one and half pounds. They are longer and thinner, and darker red in color. Tenderloins are the most tender cut of pork, and are leaner than pork loins. Tenderloins are more expensive per pound and do not take as long to cook. They can be roasted whole or cut into slices and seared.
How to make this pork loin roast your own:
- Vary the sauce ingredients. Want to make a honey garlic sauce? Substitute honey for the brown sugar and add minced garlic or increase the amount of garlic powder. Experiment with your favorite seasonings. Soy sauce, rice vinegar, and ginger would be good.
- Use your favorite rub on the pork before searing it. Try this easy spice rub for pork. Or make a BBQ flavored rub and serve the pork with BBQ sauce on the side.
Storage and Reheating Tips
If you’re not serving a crowd, put the cooked slices in a freezer bag or container, and save them for a busy day when you don’t have much time to cook. A perfect meal prep idea! Instant Pot Turkey Breast is another one of my favorite meal prep recipes.
The pork should last 3-4 days in the fridge or up to 3 months in the freezer. For best results, thaw frozen pork overnight in the refrigerator. Reheat gently in the microwave, or lightly fry until warm.
Other pork recipes:
Pork is delicious and affordable. I have more pork recipes that you’ll enjoy:
- Spice-rubbed pork tenderloin
- Instant Pot pulled pork
- Breaded baked pork chops
- Pork tenderloin with apples and onions
- Make your own pork breakfast sausage patties (Whole 30 compliant)
- Slow cooker pork loin with balsamic glaze
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Instant Pot pork loin roast is succulent, juicy, and easy to make. You'll love it for dinner parties or for family dinners.
Ingredients
- 2 to 3 pounds boneless pork loin roast
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 1 cup unsalted chicken broth
- 1 teaspoon balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon light or dark brown sugar
- fresh parsley or rosemary for serving
Instructions
- Take pork loin out of refrigerator and let set at room temp for 20 to 30 minutes. Pat pork loin dry with a paper towel and sprinkle with salt, pepper, and garlic powder. Don't trim the fat.
- Set Instant Pot to Saute. When hot, add oil and add pork. Brown pork on both sides, 4 to 5 minutes per side. Press cancel on the Instant Pot and remove pork to a plate.
- Add broth to Instant Pot and scrape all bits from the bottom of the pot. Add vinegar, Worcestershire sauce, and brown sugar.
- Place trivet in the Instant Pot and set pork, fat side up, on top of trivet.
- Secure lid, turn valve to seal.
- Set pressure cooker to “pressure cook” or “manual” (depending on model), high pressure, for 27 minutes. Let pressure release naturally (in other words, leave it alone) for 15 minutes before releasing remaining pressure, if any, by turning valve to “vent.”
- Transfer pork to a cutting board or plate and let rest for 15 minutes. This step is essential. The internal temperature of the roast will continue to rise as it rests. Check temperature of pork using an instant read thermometer in the center of the roast. It should read 145ºF.
- Meanwhile, switch Instant Pot back to “Saute” and simmer pan juices to form a sauce.
- Slice pork and serve with pan juices.
Notes
- Nutrition information is calculated with a 3 pound roast.
- Leftover pork can be refrigerated for 3 to 4 days. Frozen pork will keep for up to 3 months.
Nutrition Information
Serving: 1slice, Calories: 199kcal, Carbohydrates: 1g, Protein: 31g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 86mg, Sodium: 314mg, Potassium: 538mg, Fiber: 0.04g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 0.1mg, Calcium: 10mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Cyndi D says
This is fantastic!!! My husband bought a 4# pork loin. Do you know how hard it is to find a recipe for a 4pounder??? Luckily, I found your recipe, & scanned the comments. Thanks to Jenn’s New Year’s Day dinner, I found what I needed. She’s right…some cramming involved. I browned it, did 30 min high pressure, 15 min release, 15 min set time. I made gravy with the liquid while the roast was sitting. Thank you for the recipe…I didn’t know where to start!!
Rachel Gurk says
I’m so glad to hear it worked well for you! Thanks for taking the time to leave a review, it truly means so much!
Jeff says
Followed recipe loin came out of instant pot at 208…
Rachel Gurk says
Are you sure you had the valve turned to seal and the rubber ring securely in place?
Don Sirgey says
Great easy recipe. My roast was only 1 1/3 lbs. I looked up pork loin roast in the instant pot booklet and it said 20 min / lb so I cooked it 24 min and it came out just right. Also, I made the pan drippings into a pork gravy by adding 1 1/3 tbsp. corn starch and water slurry – makes a very tasty gravy.
Rachel Gurk says
So glad you liked it!
judy says
This sounds so good!! can you use it with a center cut roast? how long would it need to be cooked?
(I’M a Newbee)
Rachel Gurk says
It would depend on the size. If it’s similar to the size referenced in the recipe, cook time will also be similar. I hope that helps!
Katrina says
This was juicy and tender. 2 lb roast at 25 min HP, the rest as written. I was afraid to do a roast in the IP, but it came out great. Making it again tonight!
Rachel Gurk says
So glad to hear it! Thanks for leaving a comment!
Brian R says
Made this with a 2-1/4 lb pork lion roast. Flavor was good but 27 min is too long. My temp after taking it out was 172 degrees. Need to cut the pressure cook time down by 5 minutes
Rachel Gurk says
Sorry to hear that your pork was overcooked. We tested this multiple times to make sure the pork cooked through.. Did you have your valve turned to seal and your rubber ring securely in?
Nickie says
Hi: just ate this wonderful roast pork recipe. I took the temperature after the roast had sat covered for 15 minutes, and when I saw it quickly rush way past the 145F you recommended in the recipe, I withdrew the thermometer, and began carving 2 portions. After our meal was over, I went back into the kitchen and saw there was a lot of pink on the platter. I took a look at my thermometer, and it said that pork should be 170F. It was not at all evident that it was undercooked, not until I saw the pink drippings, and then I could see a bit of pink on the meat. I will put it back in my instant pot for a few minutes tomorrow and enjoy it once again.
Nickie says
OMG – I just realized that I took the temperature of my roast immediately after removing it from the pot; I had not paid proper attention to your instructions at #7, and that I should have taken the temperature after the 15-minute resting period. Thanks again for a lovely recipe.
Rachel Gurk says
Pork cooking guidelines have changed, and this recipe is written to reflect that. So 145 degrees is fine, but if you want it further cooked you’ll definitely want to cook it a little longer. I’m glad you liked it regardless!
http://www.pork.org/cooking/pork-temperature
wayne says
why do you insist on pressure cooker recipes when i ask for multicooker recipes i do not have a pressure cooker i do not want pressure cooker recipes i asked for multicooker recipes
Rachel Gurk says
Hi Wayne, I’ve found through reader surveys that many people have a pressure cooker and not many have a multicooker. I do have a lot of slow cooker recipes if your multicooker has a slow cook function. Unfortunately, with millions of readers, I do my best to present something for everything but I’m also human and I thoroughly test my recipes, which takes a lot of time.
L Reigel says
Came out delicious! Recipe easy to follow.
Rachel Gurk says
I’m so glad to hear it! Thanks for taking the time to leave a comment!
Valarie says
27 minutes is way too long for this. I tried it and followed it to the letter, but when it came out it was 181 degrees. It was tough and dry. I made gravy out of the juice and attempted to serve thin slices in the gravy, but it was still awful
Rachel Gurk says
What size was your pork? We’ve tested this a few times and found it to be perfect…it was always a little underdone when it was done cooking but then came up to temp as it rested.
Carie says
I made this today, and it was the first time I have ever used and IP. I followed recipe as written. It was a very good pork roast and the seasonings used in the juices complemented the roast nicely. Thank you for the recipe :)
Rachel Gurk says
I’m so glad it was a success! Thanks for taking the time to leave a review!
Jenn Zanes says
Made this today when I was running out of time before my son arrived for New Years dinner. I had originally planned to bake the roast but with half an hour till they arrived I took a chance on a 4.5 lb pork loin roast in the IP. Yes, this will fit in the instant pot with a small amount of cramming. It was PERFECT at 32 minutes with 15 slow release and 10 minutes of rest. Incredibly juicy, and I put the drippings on sautee and stirred in a water-flour mix for gravy. I also made a quick applesauce by peeling and cubing 3 apples, adding a dash of water and spice, and boiling it down while the gravy was being made. Highly recommended!
Rachel Gurk says
I’m so glad it was a hit! Pork and applesauce goes so well together! Thanks for taking the time to come back and leave a comment, it means a lot to me!
Carie says
Hi. I got an Instant Pot for Christmas and have never used one. I have a 1.97 lb. pork loin roast. How much cook time would you recommend? Thank you.
Rachel Gurk says
Maybe just reduce the time a little to 25 minutes.
Katherine Legggett says
Loved the flavors, however, the cooking time was way too much. When I checked the temp after 27 mins plus 15 NR, the roast temp was already up to 150. Needless to say, the roast was dry. But will definitely try this one again and adjust the cook time down to maybe 23 mins.
Rachel Gurk says
Sorry to hear that! There are so many variables (size of loin, starting temperature, etc) so it’s hard to get it exact every time.
Linda says
Made this Pork Loin, a big one 3.85 lbs, added one minute. Moist, company all liked it, and easy. Additions at end, a little cornstarch to thicken, and a blob of Molasses for a rich dark savory flavor. Thank you. Side dish, chunky applesauce
Rachel Gurk says
I’m so glad you like the recipe! I bet it was delicious with applesauce. Thanks for taking the time to leave a comment!
Mindy says
What can I use as a replacement for the balsamic vinegar?
Rachel Gurk says
You could use a different kind of vinegar but the sweetness of balsamic really makes this great!