If you’re looking for a hearty, no-fuss dinner that makes you look like you fussed a lot—this pork loin roast is one of my all-time favorites. I lean on this recipe for family get-togethers or when I just want to have solid leftovers for the week.
What makes it special is how it turns a sometimes-dry cut of pork into something juicy and tender in way less time than oven-roasting. I was skeptical the first time I tried it in the Instant Pot, but it converted me right away.
And the best part? You only mess up one pot, which is my kind of cooking.
Why I Keep Coming Back to This Recipe
There’s something comforting about serving up thick, juicy slices of roast pork, especially when it’s got that deep savory flavor from searing and the sauce.
I used to think pork loin was a bit dull. It’s lean, so it can dry out if you’re not careful. My early attempts in the oven were hit-or-miss—sometimes dry, sometimes bland.
But the Instant Pot changed that. It traps all the steam, so the pork practically self-braises while it cooks. Even my mom, who insisted she hated pork loin because it was always tough, admitted this version was “actually good.” High praise from her.
What You’ll Need to Make It
Pork Loin Roast
I usually buy around a 2.5 to 3-pound roast. I like to keep an eye out for sales because it’s such a budget-friendly way to feed a crowd.
Seasonings and Spices
Salt and pepper are the base, but I sometimes add garlic powder, onion powder, smoked paprika—whatever strikes me that day. A simple rub can make a big difference.
Broth
Chicken or vegetable broth works fine. This helps deglaze all those tasty browned bits after searing.
Balsamic Vinegar
Adds a tangy depth to the sauce that balances the pork’s richness.
Worcestershire Sauce
It’s like an umami bomb for the pan juices.
Brown Sugar
A little sweetness rounds out the acidity and savory notes in the sauce.
Fresh Herbs for Garnish
Parsley or rosemary. I like a pop of color on the platter.
How I Cook It in My Instant Pot
1. Let the Pork Warm Up a Bit
I pull it from the fridge and let it sit on the counter for 20–30 minutes. Cooking fridge-cold meat often leads to uneven doneness—I’ve learned that the hard way.
2. Sear for Flavor
This is the most important step for me. I get the Instant Pot nice and hot on Sauté mode, add a bit of oil, and brown the roast on all sides. Don’t rush it—good browning is where the flavor starts. I usually get distracted checking messages and let it go a minute too long, but that crust is gold.
3. Deglaze Like a Pro
After taking the pork out, I pour in the broth and scrape all the browned bits from the bottom. If you skip this, you might get the dreaded “burn” warning.
4. Build the Sauce Base
I stir in balsamic vinegar, Worcestershire, and brown sugar. It smells amazing at this stage.
5. Pressure Cook
The roast goes back in. I set it to High Pressure for 27 minutes with a 15-minute natural release. It gives me just enough time to prep sides or tidy up.
6. Let It Rest
After cooking, I remove the roast and rest it for at least 15 minutes. This part is non-negotiable. If you slice it too soon, you lose all those juices onto the board.
7. Serve with Pan Juices
You can reduce the sauce a bit using Sauté mode if you want it thicker. I often just spoon it over the sliced pork as is.
Tips from My Kitchen
Get a Good Sear
Don’t skimp on this. Browning builds the foundation of your sauce and keeps the meat flavorful.
Don’t Rush the Rest Time
Even though you’re hungry. Letting it rest means every slice stays juicy.
Adjust the Sauce
Taste before serving. Too sharp? Add a splash more broth. Too sweet? More vinegar. It’s flexible.
Use What You Have
If you don’t have Worcestershire, I’ve swapped in soy sauce in a pinch. Honey works for brown sugar. You can even add garlic cloves to the pot for extra aroma.
Variations I Love
Honey Garlic Style
Swap brown sugar for honey, add extra minced garlic. Great if you want a sweeter glaze.
Asian-Inspired
Use soy sauce, rice vinegar, a bit of ginger. Sometimes I even add a splash of hoisin.
Spice Rub
Coat the roast with your favorite BBQ or spice rub before searing. Smoked paprika and chili powder give it a nice kick.
How I Serve It
This roast is a star on any dinner table. I usually slice it thick and serve it family-style on a platter. The pan juices get poured over the top or served on the side.
It’s lovely with roasted veggies—sweet potatoes, green beans, broccoli. I also like making caramelized onions or sautéed mushrooms with wine and garlic.
Leftovers make fantastic sandwiches or rice bowls. I’ve even diced them for quesadillas on lazy nights.
Storing and Reheating
If you’re lucky enough to have leftovers, they keep well in the fridge for about 3–4 days. I store the slices with some of the sauce in an airtight container.
For longer storage, it freezes beautifully for up to 3 months. I freeze it in portions so it’s easy to pull out for busy nights.
Reheat gently in the microwave or on the stovetop with a splash of broth to keep it moist.
Common Questions I Get
What’s the difference between pork loin and pork tenderloin?
They’re different cuts. Pork loin is larger, with a fat cap, and needs longer cooking. Pork tenderloin is smaller, leaner, and cooks much faster. They’re not interchangeable in this recipe.
Why does my pork loin turn out tough?
It’s easy to overcook since it’s lean. I aim for an internal temp of 145°F and let it rest to finish cooking. Also, bringing it to room temperature before searing helps it cook more evenly.
Can I make it in a slow cooker?
Absolutely. I’ve done this recipe in a crockpot with great results. It takes longer, of course, but still turns out tender with the balsamic sauce soaking in all day.
Instant Pot Pork Loin Roast
This tender and flavorful pork loin is a weeknight winner and elegant enough for entertaining. Thanks to the Instant Pot, it comes together with minimal effort but yields maximum flavor. It's the kind of dish that brings everyone to the table.
Ingredients
- 2–3 lbs boneless pork loin roast (leave the fat on)
- ½ tsp garlic powder
- ½ tsp coarse black pepper
- 1 tsp kosher salt
- 1 tbsp olive oil
- 1 cup low-sodium chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp balsamic vinegar
- 1 tsp brown sugar (light or dark)
- Fresh parsley or rosemary, for garnish
Instructions
- Bring the meat to room temperature: Take the pork out of the fridge about 20–30 minutes before cooking. Pat it dry with paper towels and season generously on all sides with salt, pepper, and garlic powder.
- Sear the roast: Turn the Instant Pot to "Sauté." Once hot, drizzle in the olive oil and sear the pork for about 4–5 minutes per side, until nicely browned. Cancel the sauté setting and move the pork to a plate.
- Deglaze the pot: Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits on the bottom. Stir in the balsamic vinegar, Worcestershire sauce, and brown sugar.
- Pressure cook: Place the trivet inside the pot and set the pork loin on top, fat side up. Secure the lid and turn the valve to the sealing position. Select "Manual" or "Pressure Cook" on high for 27 minutes. When the timer goes off, allow the pressure to release naturally for 15 minutes before carefully venting any remaining pressure.
- Rest and finish: Transfer the pork to a cutting board and let it rest for another 15 minutes—don’t skip this step, as it helps lock in the juices. Check that the internal temperature has reached 145°F using a meat thermometer.
- Make the sauce: While the meat rests, turn the Instant Pot back to "Sauté" and simmer the cooking liquid until slightly thickened. This makes a delicious drizzle for serving.
- Slice and serve: Carve the pork into thick slices and spoon the pan sauce over the top. Finish with a sprinkle of fresh herbs.
Notes
- If your pork loin is larger than 3 lbs, slice it in half before cooking to ensure it fits in the Instant Pot and cooks evenly.
- Leftovers store well—keep in the fridge for up to 4 days, or freeze for up to 3 months.
- This pairs wonderfully with mashed potatoes, roasted veggies, or a crisp green salad.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 2022Total Fat 94gSaturated Fat 30gTrans Fat 1gUnsaturated Fat 48gCholesterol 835mgSodium 619mgCarbohydrates 1gFiber 0gSugar 1gProtein 276g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
This pork loin has become one of my reliable, repeat meals. I hope it earns a spot in your dinner rotation too. Let me know how you tweak it—I’m always looking for new spins on old favorites.
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