Name: Instant Pot Garlic & Rosemary Roast Pork Loin
Total time: 65 min
Ingredients: 2 pounds boneless center-cut pork loin, about 4 inches wide; 1 tablespoon chopped fresh rosemary plus 3 teaspoons, divided; 1.25 teaspoons kosher salt, divided; 1 teaspoon ground pepper, divided; 2 tablespoons extra-virgin olive oil; 1 cup sliced yellow onion; 4 medium cloves garlic, chopped; 0.5 cup unsalted chicken stock; 1 tablespoon cornstarch; 1 tablespoon cold water; 2 tablespoons unsalted butter

Active Time:

30 mins

Total Time:

1 hr 5 mins

Servings:

Yield:

6 servings

Nutrition Profile:

High-Protein Low Carbohydrate

Jump to Nutrition Facts

What Are the Advantages of Using an Instant Pot to Cook Pork Loin?

Multicookers are easy to use and fast, making them perfect for weeknight meals. You can save valuable time with the help of an Instant Pot. Roasting a pork loin in an oven can take anywhere between 45 minutes to 1 hour, depending on the oven temperature. When using an Instant Pot, it only takes about 22 minutes to cook on High pressure. The cook time depends on the size and weight of the pork loin, and based on our testing we recommend using a 2-pound boneless center-cut pork loin (about 4 inches wide) for this recipe.

Is It Healthier to Cook Pork Loin in an Instant Pot?

There are many ways to cook pork loin, including grilling, smoking, roasting, searing in a skillet and finishing in an oven, or in an Instant Pot. When cooking in an Instant Pot, meat-based dishes retain their iron content and are shown to have decreased levels of unsaturated fats. Vegetable-based dishes, on the other hand, are affected by pressure cooking because their nutrients are sensitive to heat. It's important to understand how pressure cookers work and which foods work best in them.

Additional reporting by Jan Valdez

Ingredients

2 pounds boneless center-cut pork loin, about 4 inches wide
1 tablespoon chopped fresh rosemary plus 3 teaspoons, divided
1 ¼ teaspoons kosher salt, divided
1 teaspoon ground pepper, divided
2 tablespoons extra-virgin olive oil
1 cup sliced yellow onion
4 medium cloves garlic, chopped
½ cup unsalted chicken stock
1 tablespoon cornstarch
1 tablespoon cold water
2 tablespoons unsalted butter

Directions

Season pork on all sides with 1 tablespoon rosemary, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add oil to a programmable pressure multicooker (such as Instant Pot). Select Sauté setting. Select High temperature setting, and allow to preheat. Add the pork; cook on all sides until nicely browned, about 3 minutes per side. Transfer to a plate. Pour off excess drippings in the cooker; do not wipe the cooker clean. Add onion, garlic, 1/2 teaspoon rosemary and the remaining 1/2 teaspoon each salt and pepper to the cooker; cook, stirring constantly, until the onion softens, about 1 minute. Add broth, stirring to scrape up any browned bits from the bottom of the cooker.
Return the pork to the cooker. Press Cancel. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 22 minutes. (It will take 7 to 9 minutes for the cooker to come up to pressure before cooking begins.)
Carefully turn the steam release handle to Venting position, and let the steam fully escape. (This will take 3 to 4 minutes.) Remove the lid from the cooker. Transfer the pork to a cutting board; let rest for 10 to 12 minutes.
Meanwhile, whisk cornstarch and cold water in a small bowl until combined. Select Sauté setting on the cooker. Select High temperature setting, and bring the mixture in the cooker to a boil. Add the cornstarch mixture, whisking until combined. Cook, whisking constantly, until the mixture thickens into gravy, 1 to 2 minutes. Add butter and the remaining 2 1/2 teaspoons rosemary, stirring until the butter is melted. Turn the cooker off.
Slice the pork into 3/4-inch pieces. Arrange the slices on 6 plates; spoon the gravy over the pork.

Julia Estrada

Recipe Updates

Based on earlier review and comments of this recipe, we've retested and made the following adjustments (and updated the nutritional analysis accordingly):

Specified pork loin size and increased cook time (to ensure doneness).

Nutrition Facts (per serving)

312	Calories
17g	Fat
5g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 3 1/2 oz. pork, and 2 Tbsp. gravy
Calories 312
% Daily Value *
Total Carbohydrate 5g	2%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein 33g	66%
Total Fat 17g	22%
Saturated Fat 6g	30%
Sodium 492mg	21%
Potassium 14mg	0%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.