This pork loin roast served with a thick reduction of pan juices is tender and juicy and will be on your dinner table in less than an hour.
Note: This recipe has been retested and edited in January 2021. The original used a 2 lb. pork loin and less liquid. We’ve also added in some butter and onion to this updated recipe.
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic powder
- 2 1/2 lb. pork loin roast, boneless or bone-in
- 2 Tbsp. olive oil, divided
- 1 Tbsp. unsalted butter
- 1/2 of an onion, cut in quarters
- 1 1/2 cup unsalted chicken broth or water
- 1 1/2 Tbsp. cornstarch (optional, to thicken pan sauce)
- Take roast out of the fridge and cut slits in the fat.
- In a small bowl, combine salt, pepper, and garlic powder. Stir to combine.
- Rub pork roast with 1 tablespoon of olive oil and season with the salt mixture on all sides.
- Let seasoned pork rest for 45 minutes.
- Select the Sauté button to heat the Instant Pot. When “Hot” is displayed, add the remaining tablespoon of olive oil and a tablespoon of butter.
- Add the seasoned pork and sear on all sides, approximately 3 minutes each on top and bottom and one minute each on the long sides.
- When roast has been seared on all sides, press Cancel and remove pork from the Instant Pot. Set aside on a plate.
- Add the broth or water to the Instant Pot, scraping any browned bits from the bottom with a wooden spoon or rubber spatula.
- Place the trivet and onion in the bottom and lay the pork fat side up on top of the trivet.
- Cover pot, lock on the lid, and set the steam release valve to Sealing
- Select the Meat/Stew or Pressure Cook button and set the cook time to 19 minutes.
- When the cooking cycle has finished, do a 12 minute Natural Release.
- Check internal temperature, recommended temperature is 145°F.
- Remove the pork loin roast to a cutting board with tongs or a slotted spoon. Remove the trivet from the Instant Pot.
- Select the Sauté button. Bring the juices to a boil and reduce by 1/2, stirring occasionally, about 5 – 7 minutes. If you’d like to turn the pan juices into more of a gravy, stir cornstarch into some cold water and then add that slurry into the juices.
- Carve pork into 1/2” pieces and serve with pan juices.
If you like a crispy crust, you can use the final-sear method by placing the pressure cooked roast on a sheet pan or roasting pan and putting in an oven that has been heated to 475˚F for 10 minutes.