Okay, everyone. We need to chat about Instant Pots. And how they are truly a magical item that EVERY kitchen must have. Just look at this pork loin. It was cooked, from frozen in less than 30 minutes. How? Under pressure, of course!
The Instant Pot has quickly become one of my favorite kitchen appliances. On a weeknight, it is especially handy when you want to eat, but don’t want to spend hours over the stove. With this recipe, all you need to do is sear the pork and then prep the sauce in the Instant Pot, and the pressure cooker will do the rest for you!
Start by searing the pork loin on all sides and then remove it from the IP before adding in the onions. You want the onions to just start to caramelize – so don’t touch them once you’ve added them to the IP. Let the ‘saute mode’ do its thing for about 5-10 minutes before adding the rest of the ingredients.
After searing the pork loin on all sides, make the base of the balsamic orange sauce – with what else? Balsamic vinegar and orange juice of course!
Add in the herbs and seasonings along with the seared pork loin. You want the liquid in the pot to be about half way full – any less and the IP might have troubles pressurizing.
Let the IP pressurize and set the timer for the pork to cook under pressure for about 15 minutes. I made mine from partially frozen (meaning I put it in the fridge in the morning hoping it would thaw, but it was still mostly frozen in the center). I’ve had success with pork loin that’s not frozen, cooking under pressure for about 7-10 minutes.
The end result is a super moist and tender pork loin – and of course, the sauce is an added bonus. Let the pork rest for about 10 minutes before cutting it. While the pork rests, put the IP back onto saute mode to thicken the sauce to your liking. Then just cut, serve and enjoy!
Balsamic Orange Pork Loin | Instant Pot Recipes
- Turn the Instant Pot (IP) onto "saute mode" – press the button twice to "high." Let the IP heat up, it will say "Hot" on the screen when ready. Pour in 1-2 tablespoons of olive oil.
- Meanwhile, in a large baggie, combine the minced dried onion, garlic powder, and a pinch of salt. Toss the pork loin in the bag and shake until it is covered in a thin 'crust.' Place the covered pork loin into the IP and sear on each side, until browned, about 2-3 minutes per side.
- Remove the seared pork loin from the IP. Try to remove any loose bits of crust to prevent burning. Then add the remaining olive oil and onions. Let the onions sit, untouched, on "saute mode" until they are golden brown, about 10 minutes.
- Pour in the orange juice, fresh squeezed orange, lemon and lime, along with the apple cider vinegar and balsamic vinegar and fresh parsley. Stir to combine, then place the pork loin back into the IP. Turn off the "saute mode" and set the IP into "Pressure Cook" on "Normal" setting.
- COOKING FROM FROZEN: Cook the pork loin under pressure for 15 minutes.
- COOK FROM FRESH: Cook the pork loin under pressure for 7 minutes
- Use a meat thermometer to confirm the pork loin has reached an internal temp of 160-165 F. If it is not quite there, let sit in the sauce on "saute mode" until it is cooked through.
- Remove the pork loin from the sauce and let rest for about 10 minutes. Add the ketchup to the sauce as it simmers. Continue to simmer the sauce on "normal" on "saute mode" until it reaches your desired consistency.
- Slice the pork and serve topped with sauce and fresh parsley, as desired. Serve hot and enjoy!