This is our recipe for instant pot pork loin which comes out so tender and juicy in such a short period of time. It is delicious and will be a complete meal with your favorite side dish or veggies. The gravy is just the finishing touch to this yummy instant pot pork loin recipe.
- 3 lb pork loin
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- 2 tbsp olive oil
- 1 cup chicken or beef bone broth
- 1 cup sliced mushrooms
- 1 cup sliced onion
- The first thing you do after you take the pork loin out of the refrigerator is to let it sit on the counter for a few minutes to take the chill off of it.
- The next thing that you do is to mix all of the spices together in a small bowl.
- Rub the spice mix all over the pork loin on all sides. Set it aside while you prepare the veggies.
- Slice the mushrooms and onions.
- Heat the pot by pressing saute. Let it heat up until it says hot, which will be about 8 minutes. Add the olive oil to the pot.
- Place the pork loin in the hot oil and brown for 1-2 minutes on all 4 sides. Take it out and place it on a plate.
- Add the broth to the pot and stir it up with a wooden spoon until all of the brown bits are loosened up. Place the meat back in the pot along with the onions and mushrooms.
- Pressure cook the pork loin for 35-45 minutes, depending on the size of the meat. When it’s done, release the steam, being careful not to burn yourself with the hot steam. Put the meat on a plate or platter. Let it rest for a few minutes.
- Now it’s time to make the gravy while the meat is resting. Mix the cornstarch with the cold water and then add it to the boiling broth in the instant pot. Keep stirring until it thickens.
- Slice the meat and put it on a plate or platter and pour the gravy over the meat and serve.
2 NET CARBS PER SERVING WITHOUT GRAVY
3.8 NET CARBS PER SERVING WITH GRAVY
Instead of using cornstarch to make the gravy, you can use a low carb ingredient called xanthan gum which acts as a great thickener.
Make sure to use a meat thermometer so that you do not overcook the meat.
Remove the pork when it reads 145 degrees.
The resting step is very important so that you will end up with a tender, juicy piece of meat.
Sear the meat for a good texture.
Storing: Store the meat in the refrigerator in an airtight container for 3-4 days.
Reheating: You can reheat the pork loin in the microwave for 1-2 minutes or on the stove in a non-stick frying pan with a lid on medium heat for a couple of minutes.
Freezing: The pork loin will freeze well as long as you wrap it properly in an airtight container and then in a Ziploc freezer bag. It will keep well for 3-4 months.
- Prep Time: 5 minutes
- Cook Time: 6-8 minutes on Sautee + 30 minutes on high pressure + 10 minutes natural release
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
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