Instant Pot Garlic & Rosemary Roast Pork Loin

12 Ratings
  • 5 8
  • 4 3
  • 3 0
  • 2 0
  • 1 1

Using an Instant Pot is a game changer for this pork loin recipe. The gravy is rich and flavorful, the meat is moist and perfectly cooked, and it all comes together in a fraction of the time compared to oven roasting.

EatingWell Test Kitchen
Cooking Light 400 Calorie Recipes; updated December 2022

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Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
1 hr 5 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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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 we recommend using a 2-pound boneless center-cut pork loin (about 4 inches wide) for this recipe, based on our testing.

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

Cooking in an Instant Pot is one of several healthy cooking methods and styles that you can do at home. When you cook at home, you can control the ingredients that go into a dish. Restaurant meals are almost always higher in calories and sodium than something you would make yourself. Here are ways to cook healthier at home with an Instant Pot or pressure cooker.

Additional reporting by Jan Valdez

Ingredients

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.

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  • 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.

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

Serving Size:
3 1/2 oz. pork, and 2 Tbsp. gravy
Per Serving:
312 calories; protein 33g; carbohydrates 5g; dietary fiber 1g; sugars 1g; fat 17g; saturated fat 6g; potassium 14mg; sodium 492mg.
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