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Pork Loin w/ Savory Sauce




Source of Recipe


Internet


Recipe Introduction


This is a delicious and very easy preparation for pork loin. Rice is the perfect accompaniment. I didn’t realize until I went to put this online that it is VERY similar to the recipe for Frozen Asian-Influenced Pork Tenderloin in this same section.


Recipe Link: https://diethood.com/instant-pot-garlic-pork-tenderloin/#wprm-recipe-container-187042

List of Ingredients




PORK:
2 tablespoons olive oil
2-3 pound boneless pork loin
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon garlic powder
1/2 teaspoon paprika
salt and fresh ground pepper, to taste
3/4 cup low sodium chicken broth
SAUCE:
1/4 cup low sodium soy sauce
2 cloves garlic, minced
3 tablespoons maple syrup
2 tablespoons olive oil
1 tablespoon brown or Dijon mustard
GRAVY:
2 tablespoons cornstarch
3 tablespoons cold water


Recipe



PORK:
Mix the oregano, rosemary, garlic powder, paprika, salt, and pepper. Dry the loin with paper towels and rub the spice mixture into it.

Set the Instant Pot on sauté and add the oil. Sear the pork loin in the hot oil, turning to brown all sides. Remove the pork and set aside. Add the chicken broth to the IP and scrape up the fond.

SAUCE:
While the pork is browning, whisk together the sauce ingredients. When you’ve scraped up the browned bits in the IP, add this mixture to the chicken broth.

Place the pork back into the IP and turn it to coat with the sauce. Turn the IP off. Place the lid on the IP and set to “seal”. Pressure cook on HIGH for 14 minutes for a 2 lb. pork loin, 16 minutes for a 2.5 lb. loin, and 18 minutes for a 3 lb. pork loin. The IP will take about 10-15 minutes to reach pressure. When the cook time ends, let the IP naturally release for 20 minutes (it can be on keep warm). Remove the lid and check the temperature (we prefer about 145F). If it’s not there yet, just cover the IP with the lid and let it sit for a couple of minutes. Remove the pork from the Instant Pot and let it rest for 5 to 8 minutes before cutting.

GRAVY: Meanwhile, make the gravy. Whisk together the cornstarch and the water and whisk into the liquid in the IP a little bit at a time. Cook until it is as thick as you want it. Taste for any necessary seasoning adjustments.

Slice the pork and serve with the gravy.

Serves 6.