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.
So easy to cook in an Instant Pot! I would never have thought to put a whole sliced onion in but it cooks down to enhance the sauce.
My husband normally cooks the pork loin in our house but I think I have won the honors with this recipe. He couldn’t stop complimenting me. The only thing I would change - brining the loin with rosemary, salt and sugar. Cooking a loin in liquid will generally dry out the meat, and it was.
Great flavor but I agree with a few others that the pork needs a longer cooking time. I had to put back on cook for an additional 13 minutes.
Unfortunately, 2 lb of pork loin at high pressure for 17 minutes was way overdone in our instant pot. Meat was dry and even the gravy couldn’t bring it back to life.
The roast was nice and flavourful but as another review stated, 17 minutes was not enough time. Even at 30 minutes the center was very pink.
I cooked a little over 1 lb of a pork loin for 17 min in our IP and it was well done. The gravy was very tasty even without adding any butter but I did use some homemade stock made from a leftover turkey carcass.
17 minutes was not enough time to cook my roast but other than that the recipe is delish!
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!!
