Pressure Cooker Pork Loin Roast

Succulent and tender, this Pressure Cooker Pork Loin Roast is a flavorful feast that's surprisingly simple to prepare. Perfect for a hearty family dinner, this dish combines the classic taste of pork loin with a blend of aromatic herbs and spices, all brought together under the efficient heat of a pressure cooker.

Course Dinner

Cuisine American

Keyword Keto Pork Roast, Low Carb Pork Dinner, Pressure Cooker Pork Loin Roast

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 310kcal

Equipment

Pressure cooker
Small bowl
Measuring spoons
Wooden spoon
Paper towels

Ingredients

3 lb pork loin roast
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
½ tsp paprika
1 cup chicken broth
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
2 cloves garlic, minced
1 medium onion, sliced about 1/2 cup or 115 g

Instructions

Begin by patting the pork loin roast dry with paper towels. Combine the salt, black pepper, garlic powder, onion powder, dried thyme, and paprika in a small bowl to create your spice rub.
Rub the spice mixture all over the pork loin, ensuring it's well-coated. Set aside to marinate for a few minutes while you prepare the pressure cooker.
Set your pressure cooker to 'Sauté' and add the olive oil. Once hot, sear the pork loin on all sides until it develops a golden-brown crust, about 3-4 minutes per side. Remove the pork loin and set it aside.
Add the sliced onion to the pressure cooker and sauté until translucent, about 2 minutes. Add the minced garlic and cook for an additional 30 seconds, being careful not to burn it.
Pour in the chicken broth, apple cider vinegar, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Place the pork loin back into the pressure cooker. Close the lid securely and set the valve to 'Sealing'.
Cook on 'High Pressure' for 50 minutes. Once the cooking time has elapsed, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
Carefully remove the pork loin from the pressure cooker and let it rest for 10 minutes before slicing. This will ensure the juices redistribute and keep the meat moist.
If desired, use the remaining liquid in the pressure cooker to create a sauce by setting the cooker to 'Sauté' and simmering until it thickens slightly, about 5-7 minutes.
Serve the sliced pork loin with the sauce drizzled over the top.

Notes

If you prefer a thicker sauce, you can mix a teaspoon of xanthan gum with the juices after cooking and simmer until the desired consistency is reached.

For an added touch of freshness, garnish with chopped parsley before serving.

Remember to allow the pork loin to rest after cooking, as slicing it too soon can result in dry meat.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition