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Instant Pot Pork Loin – Juicy and delicious Pork Loin Roast topped with garlic, butter, and herbs, and cooked to a tender and succulent perfection in the Instant Pot! Make dinnertime way less hectic with this easy Instant Pot Pork Loin recipe. A satisfying dinner on the table and clean up is a snap!
A Low Carb and Keto-Friendly Recipe.
INSTANT POT PORK LOIN
Looking for big flavors with minimum effort? Mastering a Pork Loin Roast has never been easier. With just a handful of ingredients and 30 minutes, Instant Pot Pork Loin will add another dimension to easy dinners!
Don’t have an Instant Pot? No worries – get my very popular recipe for cooking Pork Loin Roast in the oven.
Pork Loin is possibly my favorite cut of pork meat. It’s easy to cook, has plenty of flavor, and doesn’t need much babysitting, ESPECIALLY when you cook it in the Instant Pot. The Instant Pot lets you sear, cook, and sauce the pork, all in the same pot.
BUT FIRST, there are a couple of things you’ll want to keep in mind when cooking pork loin in the Instant Pot.
- First, make sure you get a boneless pork LOIN, and not pork TENDERLOIN. They sound similar, but are two different cuts.
- Second, you will need some liquid – like, broth, wine, or beer (your choice) – we need this for the pressure cooking phase, but we also WANT this liquid for our sauce.
HOW TO COOK PORK LOIN IN THE INSTANT POT
- We start with melting some butter and then stirring in garlic, brown sugar, and herbs.
- Season the pork loin with salt and pepper, then, brush the butter mixture all around the meat.
- Next, press the Sauté function on the instant pot and heat up a bit of olive oil; sear the pork loin on all sides until browned – should take about 2 to 3 minutes per side.
- Remove pork and set aside.
- Add liquid to the Instant Pot and scrape up any browned bits from the bottom.
- Place a trivet in the IP and set the pork on top of the trivet.
- Lock the lid and pressure cook at high pressure for 15 minutes.
- Then, let the pressure come down naturally for 15 minutes, and quick release any remaining pressure.
- Open the lid and check internal temperature with an instant read meat thermometer – it should read 145˚F. If it’s less than this, you can place the lid back on the pot to let the carryover heat cook the pork to doneness. Shouldn’t take more than 3 minutes.
- Transfer pork loin to a cutting board and let rest 15 minutes.
- In the meantime, prepare the pan-sauce: Select the Sauté function and bring liquid to a boil. Continue to cook at a slow boil for 5 minutes, or until reduced by half, stirring occasionally.
- Slice the pork and serve with the pan juices.
Once you serve this bad boy, you will be on pork-cooking duty for life! It’s a Pork Roast recipe that is easy enough for weeknight dinners, but also impressive enough for company. I love that it cooks quickly, but remains succulent and tender and lends itself well to any variety of flavors.
TIPS FOR JUICY, TENDER INSTANT POT PORK LOIN
- Take pork loin out of the fridge 20 to 30 minutes before cooking with it.
- Trim visible silverskin or loose pieces of fat, but leave the fat cap in place.
- Brown the pork loin before pressure cooking. Don’t skip this part – it adds flavor and texture. Also, for a crispier crust, place the cooked roast on a sheet pan and pop it in a 475˚F preheated oven for 8 to 10 minutes.
- A perfectly prepared pork loin should be removed from cooking at 145°F for medium doneness. The key to juicy pork is not overcooking it. Higher temperature results in a dry and stringy pork loin.
- Keep in mind that cooking time also depends on the size of the pork loin. For this recipe, I used a 2-1/2 pound roast.
What I love about this recipe is, of course, the quick cooking method, but also the flavor! Garlic, herbs, butter…yum! Turns out perfect results every time. Serve this pork loin over mashed potatoes or rice, or slice it real thin and pile it on sandwiches all week long.
HOW TO STORE PORK LOIN LEFTOVERS
- Refrigerate leftover pork in an airtight container for up to 4 days.
MORE PORK RECIPES
- Instant Pot Pork Chops
- Smothered Pork Chops
- Roasted Pork Tenderloin with Asparagus
- Garlic and Rosemary Balsamic Roasted Pork Tenderloin
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Instant Pot Pork Loin
Ingredients
- 2 to 2-1/2 pound boneless pork loin roast
- 1 teaspoon fine sea salt
- 1/2 teaspoon fresh ground black pepper
- 3 tablespoons butter,, melted
- 1 tablespoon minced garlic
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 3/4 teaspoon lemon zest
- 2 teaspoons chopped fresh parsley
- 1 teaspoon minced fresh thyme leaves
- 1 tablespoon olive oil
- 1 cup chicken broth, (you can also use wine, beer, or water)
Instructions
- Take pork loin out of the fridge 20 minutes before cooking.
- In a small bowl, whisk together the melted butter, garlic, brown sugar, soy sauce, lemon zest, parsley, and thyme.
- Season pork loin with salt and pepper; then, brush the butter mixture all around the meat. Set aside.
- Press the Sauté function on the Instant Pot and heat up the olive oil. When oil is hot, sear the pork loin on all sides until browned, about 2 to 3 minutes per side. Remove pork from IP and set aside.
- Add broth (or wine, beer, or water) to the Instant Pot and scrape up any browned bits from the bottom.
- Cancel the Sauté function and place a trivet in the IP and set the pork on top of the trivet. Lock the lid and pressure cook at HIGH PRESSURE for 15 minutes. Then, let pressure come down naturally for 15 minutes, and quick release any remaining pressure. Open the lid and check internal temperature with an instant read meat thermometer; it should read 145˚F. If it’s less than this, you can place the lid back on the pot to let the carryover heat cook the pork to doneness. Shouldn’t take more than 2 to 3 minutes.
- Transfer pork loin to a cutting board and let rest for 15 minutes before cutting. This will help seal in the juices.
- In the meantime, prepare the pan-sauce: Select the Sauté function on the IP and bring liquid to a boil. Continue to cook at a slow boil for 5 minutes, or until reduced by half, stirring occasionally.
- Slice the pork and serve with the pan juices.
Notes
NET CARBS: 2g
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Yum
Fantastic, wonderful taste!!
So glad you enjoyed it! Thank YOU! 🙂
Thank you very very much! This is the only recipe in the instant pot that has given me a tender pork loin. I think what made all the difference, and something I’ve never seen anywhere else was cooking for 15 minutes and then natural release for 15 minutes so I wouldn’t seize. I had given up making tender juicy pork loin, but you changed that. Wonderful!
I’m so happy to hear that the recipe worked out well for you! It’s great that you’ve found a method that keeps the pork loin tender and juicy. Thank YOU! 🙂
This was delicious! I had to increase the cooking time, probably because I didn’t let the meat get to room temperature. Instead of reducing the juice I added a cup of water to it and cooked rice noodles in the pot. Before doing this I stir fried some bok choy in sesame oil and added a 1/4 cup of the juice into the frying pan for steaming. We had a perfect Asian style meal. I also added mushrooms right at the beginning because I didn’t want to waste them. It was all delicious!
Great idea using the juice to cook the rice noodles and stir-frying bok choy with it. Adding mushrooms from the start was a smart move too. I’m glad it all turned out deliciously! Thank YOU! 🙂
Thank you. Thank you. Thank you. Delicious recipe.
You’re welcome, three times over! 🙂 I’m so glad you enjoyed the recipe.
Just finished dinner and everyone loved this roast! We used dried herbs, beef broth, and cooked it for 20 minutes since it was 4.5 pounds. We’ll definitely make it again – thank you!
I’m so glad to hear that your roast dinner was a hit with everyone! It’s great that you’re planning to make it again. Thank YOU! 🙂
This was delicious —don’t skip the au jus step! Or the internal temp step. I used pork sirloin roast from Costco and it needed 5 more minutes. Next time I’ll just cook it for 20 minutes and not have to add on the last cooking bit. We used a dark beer—delicious!!
You get a well deserved kudos for this great recipe. Turned out much better than the sous vide version. The meat was tender and moist and the sauce had a great flavor. Do you have any more recipes that use cheap cuts of meat?