This is an Instant Pot pressure cooker recipe. The port roast and onions are seared on high heat for logs of rich, caramelized flavor and the balsamic vinegar gives the sauce a sweet-and-sour tang.
Source: The Essential Instant Pot Cookbook
Season the pork on all sides with the salt and pepper.
Select the SAUTE setting on the Instant Pot, adjust the heat level to MORE and heat the oil. Using tongs, lower the pork loin, fat side down into the pot, then sear for about 6 minutes, until browned on the first side. Using the tongs, flip the roast and sear for about 6 minutes, until browned on the second side. Again, using the tongs transfer the roast to a plate.
Add onion and garlic to the pot and saute for 5 minutes, stirring to dislodge browned bits from the pot bottom. Stir in the vinegar, 1/4 cup water, mustard, sugar and bay leaf, mixing well. Using the tongs, return the roast to the pot and turn it to coat it in the cooking liquid.
Secure the lid and set the Pressure Release to SEALING. Press the CANCEL button to reset the program, then select MEAT/STEW setting and set the cooking time for 50 minutes at high pressure.
When the cooking is complete, perform a quick release by moving the PRESSURE RELEASE to venting (or let release naturally which will take about 20 minutes). At this point, yu can either continue with the recipe or you can leave the roast in the pot for up to 10 hours on the KEEP WARM setting.
Strain the cooking liquid into a bowl. Return the onion and garlic to the cooking pot. Separate the fat from the remaining liquid and discard.
Reset the cooking setting to saute. Combine the cornstarch and 2 tsp water. When the sauce in the pot begins to simmer, add the cornstarch mixture and stir for a minute or so until slightly thickened.
Carve the pork into 1/2 inch thick slices and serve with the sauce.
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 81 | ||
Calories from Fat: 10 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 205.2mg | 7 % | |
Potassium 99.2mg | 3 % | |
Total Carbohydrate 16.4g | 5 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 15.6g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 81
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