Tiffany Haney
Pressure cooking a pork loin roast is a great way to produce a tender, juicy roast in a shorter amount of time. It is succulent, juicy, and easy to make, making it perfect for dinner parties or family dinners. The timings for cooking a pork loin roast will depend on the thickness of the roast and the desired level of doneness. For a medium doneness, pressure cook at high pressure for 18 minutes, and for medium-well doneness, cook for 23 minutes. The thicker the pork loin, the longer it will take to reach the desired temperature. It is important to note that pork loin and pork tenderloin are different cuts of meat, with pork loin being wider and larger, and pork tenderloin being too thin to cook in a pressure cooker.
| Characteristics | Values |
|---|---|
| Cook time | 1 hour, 15 minutes |
| Equipment | Instant Pot pressure cooker |
| Servings | 8-10 |
| Meat type | Pork loin roast |
| Meat weight | 2.5-4.5 lbs |
| Meat thickness | 3-6+ inches |
| Meat preparation | Season, sear, add broth, brown sugar, vinegar, sauce |
| Cook time | 27-42 minutes |
| Pressure | High |
| Natural release | 15-20 minutes |
| Rest time | 15 minutes |
| Temperature | 143°F - 145°F |
| Sides | Vegetables, mac and cheese, steamed broccoli |
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What You'll Learn
Choosing the right cut of pork loin
When selecting a pork loin roast, look for a wider and larger cut, as thinner cuts like pork tenderloin are not suitable for pressure cooking and can easily overcook. The thickness of the roast will impact the cooking time, with thicker roasts requiring longer cooking times to reach the desired temperature. Therefore, it is important to choose a roast that fits your pressure pot and aligns with your desired cooking time.
Additionally, consider the weight of the pork loin roast. A two-and-a-half to three-pound roast can serve a crowd of about eight people and is easy to serve. However, if you have a smaller gathering, you can opt for a smaller roast.
When buying pork, look for firm, pink flesh. Damp, pale, and soft meat may indicate factory farming, so consider seeking out pastured or organic pork for the best results.
Finally, pork loin roasts can be sold with different bone configurations, such as bone-in or boneless. Boneless pork loin roasts may cook faster than bone-in roasts since they can be cut into smaller pieces. Choose the bone configuration based on your preference and cooking convenience.
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Browning the roast
Firstly, take your pork loin roast out of the fridge and let it sit at room temperature for 20-30 minutes. This will help the meat cook more evenly. Pat the meat dry with paper towels and season generously with salt and pepper, or a dry rub of your choice. You can also make small slits in the fat side of the roast to help the heat penetrate the meat.
Next, heat some vegetable oil in your pressure pot using the sauté function, set to high. Add enough oil to just coat the bottom of the pan—about 3 minutes. You want the oil to be shimmering but not smoking. Place the pork loin in the pot, fatty side down, and sear until well browned, which should take about 3 minutes. You may need to adjust the heat to medium-high to avoid over-browning.
Once the first side is nicely browned, remove the pork loin from the pot and set it aside on a plate or rack. It is important to brown the roast in batches if you are working with a larger cut of meat, to ensure even cooking. Do not crowd the pot, as this will cause the meat to steam instead of brown.
After browning, follow the recipe instructions for pressure cooking your pork loin roast. Remember to deglaze the pot with broth before adding the pork back in, to scrape up any browned bits from the bottom. This will add flavour to your dish and prevent the pot from shutting off due to burnt bits during cooking.
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Cooking time and temperature
The cooking time and temperature for pork loin roast in a pressure pot depend on the desired level of doneness and the size of the roast. The thicker the roast, the longer it will take to reach the desired temperature. For a medium doneness, the pressure pot should be set to high pressure for 18 minutes, followed by a 15-minute natural pressure release. For medium-well doneness, increase the cooking time to 23 minutes at high pressure.
If your roast is thicker than average, you may need to adjust the cooking time accordingly. For a roast between 4 and 5 inches thick, cook for 23 minutes at high pressure. If your roast is 6 inches or thicker, cook for 28 minutes at high pressure.
It's important to note that the cooking time may vary depending on the brand and model of your pressure pot. Always refer to the specific instructions for your pressure pot and adjust the cooking time as needed. Additionally, the food continues to cook while the pressure is building up and releasing, so the actual cooking time is longer than the programmed setting.
To achieve a medium-rare pork loin, aim for an internal temperature of 143°F - 145°F. If the temperature is too low, you can flip over the pork loin, close the lid, and utilize the ""Keep Warm" mode to slow roast. The temperature should increase by 8°F - 10°F every 15 minutes. Remember to check the temperature frequently, as the thicker the roast, the longer it will take to reach the desired temperature.
For a juicy and tender pork loin roast, some recipes suggest cooking for 10 minutes per pound of meat. This results in a mouthwatering texture and ensures the meat is not overcooked.
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Making a sauce from juices in the pot
Once your pork loin roast is cooked, remove it from the pot and let it rest for at least 15 minutes before slicing. This will allow the juices to redistribute, ensuring your roast stays juicy and moist.
While the roast is resting, you can make a sauce from the juices in the pot. First, pour the juices into a fat separator and let them sit for 5 minutes for the fat to float to the top. Then, pour the defatted liquid into a bowl.
If your sauce is too thin, you can thicken it by making a cornstarch slurry. Mix some of the juices with cornstarch and whisk this into the sauce. Bring the sauce to a simmer and let it cook until it reaches your desired consistency. You can also add other ingredients to the sauce for extra flavour. For example, you could add the juice from half a lemon and a teaspoon of fresh thyme, or a drizzle of honey for a honey garlic butter sauce.
Finally, slice your pork loin roast and drizzle the sauce over the top. Enjoy!
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Serving suggestions
Pork loin roast is a versatile dish that can be served in a variety of ways to suit different tastes and occasions. Here are some serving suggestions to make the most of your pressure cooker pork loin roast:
For a traditional roast dinner, serve the pork with mashed potatoes and roasted vegetables. This could include garlic mashed potatoes, smashed potatoes, roasted sweet potatoes, or air fryer baked potatoes. For vegetables, consider roasted broccoli, cauliflower, or asparagus. Green beans, corn on the cob, and Brussels sprouts with bacon are also tasty options.
If you're looking for something a little different, why not try serving the pork with cauliflower rice and peas, or glazed carrots. You could also pair it with mac and cheese and steamed broccoli, as suggested by a user who tried the recipe and loved it.
For those who enjoy a more hearty meal, pork loin roast goes well with gravy and sides such as garlic bread. You can make a delicious gravy from the pan juices by adding a little balsamic vinegar, Worcestershire sauce, and brown sugar. Thicken the juices with corn starch for a richer gravy.
If you're serving a large group, pork loin roast is a great option as it slices neatly and easily, and presents well on a platter. It can be paired with a simple side dish or two, such as roasted vegetables and potatoes, to create a complete meal.
Finally, for a more casual get-together, pork loin roast sandwiches are a tasty option. You can cook the pork loin roast in larger batches and freeze the leftovers, unsauced, in single-serving amounts. Then, simply thaw, gently reheat, and serve between slices of bread with your favourite toppings and condiments.
With its versatility and juicy flavour, pressure cooker pork loin roast is a great option for everything from family dinners to dinner parties.
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Frequently asked questions
Cooking time depends on the size of the roast and your desired level of doneness. A boneless pork loin weighing 3.6 lbs will take 45 minutes to cook to medium doneness. A 3.88 lb loin roast cooked for 35 minutes, followed by a 15-minute natural pressure release and a 15-minute rest, was described as "spectacular". For a 3 ½ inches thick and 5 to 7 inches long average-sized pork loin roast, cook for 18 minutes at high pressure with a 15-minute natural pressure release for medium doneness (145°F internal temperature). For medium-well (160°F internal temperature), cook for 23 minutes at high pressure with a 15-minute natural pressure release.
To ensure your pork loin is juicy, consider brining it for 3 to 8 hours before cooking. Dissolve ¼ cup fine sea salt in 1 quart of water, submerge the pork loin in the brine, and refrigerate. Remove the loin from the brine, pat it dry, and continue with the recipe. You can also try marinating the pork loin in a mixture of honey, minced garlic, and soy sauce before searing it for a sweet and savory flavor.
Pork loin is versatile and can be served with a variety of sides. Some options include roasted asparagus, green beans, spinach with a cheesy sauce, rosemary mashed potatoes, air fryer baked potatoes, corn on the cob, garlic bread, broccoli, cauliflower, and Brussels sprouts with bacon.
It is important to set the right cooking time to avoid overcooking or undercooking the meat. Use a meat thermometer to check that the pork loin has reached a safe internal temperature of at least 145°F. Additionally, do not cook vegetables with the meat in the pressure cooker, as they may become overcooked.
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