This juicy and tender Instant Pot pork loin makes the perfect wholesome and comforting weeknight dinner! It’s a quick and easy recipe that’s packed with flavor from the homemade dry rub and the best ever pan gravy. Since it’s cooked with potatoes, carrots, and onions it’s a full meal that’s super easy to prepare!
Instant Pot Pork Loin
This pork is tender and juicy, the vegetables are cooked to perfection, and the gravy is absolutely amazing! Trust me, once you try this Instant Pot pork loin, it’s going to become a regular on your dinner table, too!
The flavors of thyme, rosemary, and cumin make the most incredible blend that pairs so perfectly with pork. Those flavors infuse the gravy with the most delicious taste – you’ll be glad this recipe makes plenty of gravy so you can smother the pork and vegetables with it.
Whether you’re planning a Sunday roast, a quick weekday dinner, or meal prep for the week, this pork loin in the Instant Pot is perfect for all those scenarios.
Pork Loin: A boneless pork loin roast is the star of this dish. It’s tender and juicy, making it perfect for this recipe.
Olive Oil: This oil is used to brown the pork loin in the Instant Pot. It doesn’t overpower the flavor of the other ingredients and helps ensure the pork is beautifully seared.
Smoked Paprika: This brings a smoky flavor to the pork loin that pairs wonderfully with the other seasonings.
Kosher Salt: A key ingredient for seasoning the pork loin. It brings out the flavors of the other spices and enhances the natural taste of the pork.
Dried Thyme: This savory aromatic herb adds a subtle earthiness and hint of mint to the pork loin, enhancing its overall flavor.
Dried Rosemary: Another fragrant herb, dried rosemary complements the other seasonings and brings a beautiful woodsy flavor to the pork loin.
Cumin: This spice lends a warm, nutty, and slightly spicy flavor to the pork loin.
Coriander: Ground coriander adds a sweet, earthy, and slightly citrusy flavor that works well with the other spices.
Potatoes: Baby potatoes are a hearty addition to this dish. They’re soft, creamy, and absorb the flavors of the gravy beautifully.
Carrots: Baby carrots add a sweet flavor and a nice texture to the dish. They also provide a lovely color contrast.
Onion: A medium onion, cut into wedges, adds a slight sweetness and provides a base flavor to the dish.
Garlic: Minced garlic adds a savory aromatic flavor that wonderfully complements the other ingredients.
Chicken Broth: It adds a savory depth to the gravy and helps keep the pork loin moist during cooking.
Cornstarch: This is used to thicken the gravy to the perfect consistency.
Water: Cold water is used to make a slurry with the cornstarch for the gravy.
Salt and Pepper: These are used to season the gravy to your taste. Remember, a well-seasoned gravy can elevate the whole dish.
- Try using sweet potatoes cut into 1” cubes instead of baby potatoes for a hint of sweetness.
- Add some bell peppers for extra crunch and color.
- Try using beef or vegetable broth instead of chicken broth for a different flavor in the gravy.
How To Cook Pork Loin In The Instant Pot
Prepare the seasoning: Start by mixing the seasoning blend ingredients in a small bowl. (See the recipe card below for the full printable instructions.)
Season the pork: Pat the pork loin dry and rub the seasoning blend all over it, ensuring all surfaces are evenly coated.
Brown the pork: Heat up some olive oil in your Instant Pot on the “saute” mode and brown the pork loin on all sides. Once done, remove the pork and set it aside.
Saute the vegetables: Add some more olive oil to the Instant Pot and saute the onion wedges until they soften. Follow this with the garlic and saute until fragrant. Transfer the onions and garlic to a bowl.
Deglaze the pot: Pour the chicken broth into the Instant Pot, using a wooden spoon to scrape up any browned bits from the bottom.
Cook the pork and vegetables: Place the pork loin back into the Instant Pot, layering the vegetables around it. Secure the lid and cook on high pressure.
Check the pork: After cooking, check the internal temperature of the pork loin using an instant read meat thermometer. If it’s not yet at 145F, cook it a bit longer. Remove the pork loin and vegetables, keeping them warm.
Create the slurry: Whisk together cornstarch and water in a small mixing bowl to form a slurry.
Prepare the gravy: Set the Instant Pot to “sauté” mode and simmer the cooking juices. Stir in a cornstarch slurry, mix, and simmer until the gravy thickens. Adjust the salt and pepper to taste.
Serve the dish: Serve the pork with the potatoes, carrots, and onions, all generously drizzled with the savory gravy. See the recipe card below for the full written instructions, including ingredient amounts, and helpful tips, etc.
- Always Pat Dry: Before you start seasoning your pork loin, make sure it’s patted dry. This helps the spices to stick better and enhances the overall flavor of the pork. Don’t skip this step!
- Take Your Time Browning: Browning the pork loin is an essential step that adds a depth of flavor. So, don’t rush it! Allow each side to get a nice, rich brown color. It’s worth the extra few minutes.
- Natural Release is Key: After the cooking time, let the pressure release naturally from the Instant Pot for a bit. This prevents the meat fibers from contracting too quickly, which can make your pork tough. Patience pays off with a tender and juicy pork loin.
- Thicken Gravy to Your Liking: When preparing the gravy, remember, you can adjust the thickness to your liking by adding more or less cornstarch slurry. Some like it thick and creamy, while others prefer it a bit thinner. You’re the chef, so make it your way!
- Don’t Forget to Rest: After cooking, let your pork loin rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it moist and flavorful. Trust me, it’s worth the wait!
Why Is My Pork Loin Tough In The Instant Pot?
Ah, the dreaded tough pork loin. The key to avoiding this issue is to avoid overcooking the pork. The Instant Pot is a powerful kitchen tool, and it can be easy to think that more time equals more tenderness. But in the case of pork loin, too much time can result in a tough and chewy texture. So, remember to stick to the recommended cooking time for a juicy, tender pork loin.
What Happens If You Pressure Cook Pork Too Long?
Cooking pork too long in a pressure cooker can cause it to become tough and dry. This is because the excess heat can cause the meat fibers to contract and squeeze out the juices, leading to a tougher texture. So, it’s important to follow the recommended cooking time.
Does Quick Release Make Meat Tough?
Yes, it can. When you do a quick release, the sudden drop in pressure can cause the meat fibers to contract, making the meat tough. So, for a tender and juicy piece of meat, a natural release is the way to go.
What’s The Difference Between A Pork Loin And A Pork Tenderloin?
While both cuts are delicious, a pork loin and a pork tenderloin are not the same. A pork loin is wider and flatter, and it’s perfect for roasting, grilling, and slow cooking. On the other hand, a pork tenderloin is smaller and thinner. It’s one of the most tender cuts of pork, hence the name, and it’s usually cooked whole.
What Tenderizes Pork Loin?
The best way to tenderize a pork loin is to marinate it. The acidity in a marinade can help to break down the meat fibers, making the pork more tender. However, with this Instant Pot recipe, the high pressure from the cooker helps to tenderize the pork, so there’s no need for a marinade!
Slow Cooker Instructions
You can also cook this dish in a Crock Pot. Sear the pork loin in a skillet. To a slow cooker, add all the ingredients (except for the cornstarch slurry) and cook on LOW for 7-8 hours. Once the pork loin is finished cooking, transfer the juices and the cornstarch slurry to a skillet, whisk together, and simmer until thickened.
Can I Use A Different Cut Of Pork?
Absolutely! While this recipe calls for a pork loin, you could also use a pork tenderloin. If you’re using a pork tenderloin instead of a pork loin, you will need to adjust the cooking time as tenderloin is a more tender cut and cooks more quickly.
For a pork tenderloin of the same weight (2 pounds), you would pressure cook it on high for about 15 minutes, followed by a 10 minute natural release. As always, the best way to ensure your pork is cooked properly is to use a meat thermometer. Pork is safe to eat when its internal temperature reaches 145F on an instant read meat thermometer.
How Can I Store Leftovers?
Storing leftover pork loin is easy. Just place it in an airtight container and pop it in the fridge. It should keep well for up to 3 days. To reheat, you can use the oven or microwave until it’s heated through.
What Can I Serve With Pork Loin?
Keep In Touch
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If you like this recipe, be sure to check out all of our other pork recipes. Some reader favorites are:
- Slow Cooker Carnitas Recipe
- Instant Pot Country Style Ribs Recipe
- Pozole Verde Recipe
- Slow Cooker Country Style Ribs
- Baked Country Style Ribs
- Pork Steaks
- Broiled Pork Chops
- Sausage Balls
- 2 pound boneless pork loin roast
- 3 Tablespoons olive oil, divided
- 1.5 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
- 1 pound baby potatoes, halved
- 1 pound baby carrots
- 1 medium onion, cut into wedges
- 4 cloves garlic, minced
- 3 Tablespoons cornstarch
- 3 Tablespoons cold water
- Salt and pepper, to taste
- Combine all the seasoning blend ingredients in a small bowl, mixing well.
- Pat the pork loin roast dry with paper towels, and rub the seasoning blend evenly all over the pork loin, making sure to cover all the surfaces.
- Turn your Instant Pot to the sauté setting and heat 2 Tablespoons of olive oil. Once the oil is hot, carefully place the seasoned pork loin in the Instant Pot and brown on all sides, approximately 3-4 minutes per side. Remove the pork tenderloin from the Instant Pot and set it aside.
- Add the onion wedges with another Tablespoon of olive to the Instant Pot and sauté for 3-4 minutes, or until softened. Add the garlic and sauté for about 1 minute, or until fragrant. Transfer the onions and garlic from the pot to a small bowl.
- Pour the chicken broth into the Instant Pot, using a wooden spoon to scrape up any browned bits from the bottom.
- Place the browned pork loin back into the Instant Pot on a trivet. Layer the halved baby potatoes, baby carrots, and sautéed onion and garlic on top of the trivet, around the pork tenderloin.
- Secure the Instant Pot lid and set the pressure release valve to “sealing”. Cook the pork loin roast and vegetables on high pressure for 20 minutes, followed by a 15-minute natural release. Carefully release any remaining pressure by turning the valve to “venting”.
- Use an instant read meat thermometer to check the internal temperature of the pork loin. It should be at least 145F. If it is not, you can cook it for an additional 2-3 minutes followed by a quick release.
- Remove the cooked pork loin and vegetables from the Instant Pot and set them aside, covered with aluminum foil to keep warm.
- In a small bowl, whisk together the cornstarch and cold water to make a slurry.
- Set the Instant Pot back to sauté mode and bring the cooking juices to a simmer. Slowly whisk in the cornstarch slurry, stirring constantly, until the gravy has thickened to your desired consistency. Adjust the salt and pepper to taste.
- Serve with the potatoes, carrots, and onions, drizzled with gravy.
Leftover pork loin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork loin in a baking dish and cover with foil. Bake in a preheated 350F oven for 15-20 minutes, or until heated through.
Amount Per Serving: Calories: 451Total Fat: 24.1gCarbohydrates: 22.5gFiber: 4.1gSugar: 5.1gProtein: 35g
Nutrition information isn’t always accurate.
The next time you’re looking for a cozy family dinner, this Instant Pot Pork Loin is perfect for you!