How to Cook Frozen Pork Loin in the Instant Pot
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Natural release
20 mins
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Servings
6 servings
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Calories
244 kcal
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Course
Main Course
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Cuisine
American
How to Cook Frozen Pork Loin in the Instant Pot
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Learn how to cook frozen pork loin in the Instant Pot - with gravy included! There's no need to worry about thawing - just let your Instant Pot do the work.
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Ingredients
Pork loin:
- 2 lbs pork loin roast Note 1
- 2 tablespoons dry rub Note 2
- 1 tablespoon vegetable oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 2 bay leaves
- 1 cup chicken broth or beef broth, 250 ml
Gravy:
- 1 ½ tablespoons cornstarch
- 1 ½ - 2 tablespoons cold water
- 1-2 teaspoons balsamic vinegar to taste
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Instructions
Pork loin:
- Rub the pork with the dry rub or the seasoning mix you choose.2 lbs pork loin roast / 1 kg + 2 tablespoons dry rub
- Sauté: Press the Sauté function and add the oil. Once the oil is hot, sauté the chopped onions for about 2 minutes. Add the minced garlic and stir for another 30 seconds.1 tablespoon vegetable oil + 1 medium onion + 2 garlic cloves
- Cook the pork loin: Add the broth, bay leaves, and then the pork loin to the pot. Secure and seal the lid. Set to high pressure for 55 minutes.1 cup chicken broth / 250 ml + 2 bay leaves
- Release the pressure naturally for 20 minutes.
- Check doneness: Remove the lid and check doneness using an instant-read thermometer; the internal temperature should be 140-145F/ 60-63°C.
- Rest: Remove the pork from the pot and let it rest for about 10 minutes before slicing. The temperature will rise slightly while the meat rests.
Gravy:
- Cornstarch slurry: Whisk cornstarch and cold water in a small bowl; the mixture should be thick yet pourable.1 ½ tablespoons cornstarch + 1 ½ - 2 tablespoons cold water
- To thicken the gravy, turn on the sauté function and whisk the cornstarch mixture into the liquid left in the pot. Continue to thicken the sauce for 1-2 minutes.
- Adjust the taste: Check the salt; you might not need any. Adjust the taste with a little balsamic vinegar or a tiny sprinkle of sugar to balance the flavors.1-2 teaspoons balsamic vinegar
Notes
- Pork cut: Use a pork loin, not a pork tenderloin, for this recipe. A tenderloin is smaller and thinner and requires different cooking times.
- Seasoning: Use your favorite dry rub or seasoning mix for meat. Try our Pork Roast Seasoning.
Nutrition Information
Show Details
Serving
1portion from 6
Calories
244kcal
(12%)
Carbohydrates
5g
(2%)
Protein
35g
(70%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
96mg
(32%)
Sodium
223mg
(9%)
Potassium
614mg
(18%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
39IU
(1%)
Vitamin C
2mg
(2%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1portion from 6 | |
| Calories | 244kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 35g | 70% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 96mg | 32% |
| Sodium | 223mg | 9% |
| Potassium | 614mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
3 reviews
Excellent
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