It's remarkable that a pork roast can be so good so quickly! The gravy is rich and flavorful and the meat is moist and perfectly cooked--using an Instant Pot is a real game changer for pork loin roast.

Cooking Light
Source: 400 Calorie Recipes


Recipe Summary

40 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • 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 SAUTE setting. Select HIGH temperature setting, and allow to preheat. Add pork; cook on all sides until nicely browned, about 3 minutes per side. Transfer pork to a plate. Pour off excess drippings in cooker; do not wipe cooker clean. Add onion, garlic, 1/2 teaspoon of the rosemary, and remaining 1/2 teaspoon each salt and pepper to cooker; cook, stirring constantly, until onion softens, about 1 minute. Add stock, stirring to scrape up any browned bits from bottom of cooker.

  • Return pork to cooker. Press CANCEL. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 17 minutes. (It will take 6 to 7 minutes for cooker to come up to pressure before cooking begins.)

  • Carefully turn steam handle to VENTING position, and let steam fully escape. (This will take 3 to 4 minutes.) Remove lid from cooker. Transfer pork to a cutting board; let rest 10 to 12 minutes.

  • While pork rests, whisk together cornstarch and cold water in a small bowl until combined. Select SAUTE setting on cooker. Select HIGH temperature setting, and let liquid mixture in cooker come to a boil. Add cornstarch mixture, whisking until combined. Cook, whisking constantly, until mixture thickens into gravy, 1 to 2 minutes. Add butter and remaining 2 1/2 teaspoons rosemary to gravy, stirring until butter is melted. Turn cooker off.

  • Slice pork into 3/4-inch pieces. Arrange slices evenly among 6 plates; spoon gravy over pork.

Nutrition Facts

312 calories; protein 33g; carbohydrates 5g; dietary fiber 1g; sugars 1g; fat 17g; saturated fat 6g; potassium 14mg; sodium 492mg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was a great recipe and super easy to follow! I used a Pork Tenderloin (was juicy) and added sliced mushrooms to the onion and garlic saute. The onions gave the dish a little sweetness but was still savory with the fresh rosemary. I substituted the cornstarch with arrowroot starch to make it paleo and the gravy turned out perfect! I served the tenderloin over cauliflower mash and finished with the gravy. I will definitely be making this again and have already shared the recipe. Thanks!! Read More
Rating: 5 stars
This is a new family favorite! Read More