Instant Pot Balsamic Pork Loin
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
673 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Balsamic Pork Loin
Description
The pork loin is thoroughly seasoned by piercing it to insert whole garlic cloves, then rubbed with a mixture containing smoked paprika, garlic and onion powders, brown sugar, Italian seasoning, cayenne, and salt. It is seared in the Instant Pot to develop a golden-brown crust before cooking.
The sauce, combining balsamic vinegar, soy sauce, chicken broth, liquid smoke, brown sugar, and smashed garlic, is added to the pot to build a flavorful braising liquid. The pork cooks under pressure for 30 minutes with a natural release, resulting in tender meat that retains juiciness and absorbs the spice and tang of the sauce.
After resting, the pork can be sliced and served with the thickened sauce, which is thickened with a cold slurry of corn starch and water. This method provides a well-balanced pork loin dish featuring sweet, smoky, and tangy notes enhanced by fresh garlic and herbs.
Ingredients
- 2 - 2 1/2 pounds pork loin
- 2 tablespoons olive oil
- 6 cloves garlic whole
- rosemary optional, fresh
RUB:
- 2 tablespoons canola oil
- 4 cloves garlic minced
- 1 teaspoon salt
- 1 tablespoon smoked paprika
- 1/2 teaspoon onion powder
- 1 tablespoon garlic powder
- 3 tablespoons brown sugar
- 1/4 teaspoon black pepper fresh ground
- 1 teaspoon Italian seasoning
- 1/4 teaspoon cayenne pepper
SAUCE:
- 3/4 cup chicken broth
- 1/4 cup balsamic vinegar
- 1 tablespoon Balsamic reduction
- 1/4 cup soy sauce
- 1 tablespoon liquid smoke
- 2 tablespoons olive oil
- 6 cloves garlic smashed
- 2 tablespoons brown sugar
SLURRY:
- 2 tablespoons corn starch
- 4 tablespoons water cold
Instructions
- Pat dry pork loin with paper towels.
- Pierce the pork in 6 places over the surface, and stuff 6 garlic cloves into the 6 holes.
- Combine in a small bowl the RUB ingredients; whisk to combine.
- Take the rub and using your hands rub it into the pork well.
- Turn the IP to SAUTE and once HOT, add 2 tablespoons olive oil to the IP, once the oil is shimmering, add pork and sear for a couple of minutes on each side, or until golden brown. Set aside.
- Combine the sauce ingredients and add the IP, using a spoon scrape the bits that are stuck to the bottom.
- Turn off Saute mode. Place pork loin back in the IP. Cover with the lid and lock it, turn the valve to seal.
- Pressure Cook for 30 mins followed by a 15-minute Natural Pressure Release.
- Check for doneness by inserting an instant-read thermometer into the thickest part of the meat; pork is done when the internal temperature reaches 145˚F.
- Remove pork from IP and transfer to a cutting board; cover pork with foil and let rest for 10-15 minutes before slicing.
- In the meantime mix the slurry ingredients in a bowl until cornstarch is fully dissolved.
- Turn on Saute mode, and once the mixture is simmering add the slurry. Stir to combine and cook for a few more minutes, until thickened.
- Drizzle the mixture on top of the pork when serving. Slice and serve. Garnish with chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 673 kcal
% Daily Value*
| Calories | 673kcal | 34% |
| Carbohydrates | 17g | 6% |
| Protein | 78g | 156% |
| Fat | 31g | 48% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 214mg | 71% |
| Sodium | 1216mg | 51% |
| Potassium | 1379mg | 29% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 609IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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