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The Best Beet Salad
Roast Pork Loin
| By : |
To make this dish into an easy but festive weeknight dinner, top the pork with a generous scoop of Apple–Orange Chutney and a sprinkling of fresh pomegranate seeds.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
6 servings
|
Ingredients
Roast Pork Loin
- 2-3 lb pork loin
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp butter
- 1 cup apple juice
- 1 large onion sliced into
1-inch pieces - Apple-Orange Chutney optional (see recipe below)
- fresh pomegranate seeds for garnish optional
Apple-Orange Chutney
- 8 Granny Smith apples peeled, cored, and cut into
2-inch pieces - 1 cup raisins
- 1/2 medium white onion diced
- 2 tbsp fresh ginger minced
- 1 cup orange juice
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1 tsp salt
- 1/4 tsp red pepper flakes
- 1/4 tsp ground nutmeg
Ingredients
Roast Pork Loin
Apple-Orange Chutney
|
Instructions
- Liberally season all sides of the pork roast with salt and pepper. Select the Sauté button to heat up the Instant Pot inner pot.
- When the display reads “Hot,” add the butter to the pot. As soon as the butter melts, add the pork roast to the pot and sear it on all sides, approximately 4 minutes per side.
- Add the apple juice to the pot and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Add the onion. Press Cancel to turn off the Sauté function.
- Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 20 minutes.
- When cooking is complete, let the pot sit for another 15 minutes, and then turn the valve to the Venting position to release any remaining pressure.
- Remove the lid and transfer the pork to a cutting board. Let the pork rest for 5 minutes, and then cut it into
3/4-inch slices. Top the pork roast with chutney and fresh pomegranate seeds, if using.
Apple-Orange Chutney
- Place all the ingredients in the Instant Pot inner pot and combine them with a good stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 10 minutes.
- When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.
Heather Schlueter started her blog, The Spicy Apron (thespicyapron.com), as an escape from the corporate life—she was a successful litigation attorney along with a CEO of a large medical practice and laboratory. She is the author of Cooking with Your Instant Pot Mini.
Holiday entertaining is so easy with an Instant Pot®
Have the best holiday get-together ever because of your favorite kitchen appliance! This handy, authorized recipe collection provides inspiration for delectable holiday fare worthy of any celebration. Entertaining will be less stressful and cleanup a breeze when you put your Instant Pot® in charge! Welcome guests with steaming cups of Warm Spiced Mulled Wine or Warm & Creamy Spinach-Artichoke Dip that come together in just minutes. Tender Turkey for a Small Gathering is worthy of oohs and aahs, while Sweet Potatoes & Marshmallows is a yummy classic. And desserts such as Pumpkin Cream Lava Cake are to die for! There are also great alternatives to traditional holiday entrées, including Roast Pork Loin with Apple-Orange Holiday Chutney and great ways to use leftovers such as Country Ham Hash (brunch, anyone?). You’ll even find recipes for fun and creative homemade gifts that can easily be created in the kitchen. Let the festivities begin!
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I made this last night and we really enjoyed it. The pork was moist and tender. The chutney, and there is a helluva lot of it, had a nice tang to it and was not too sweet. The quantities here will make 3 or 4 good size meals for two adults.
I find the meals described in this app are more reliable than many I found online.
Made this and all my family loved it
It came out perfect! I didn’t do the sauce, but did the rest as per the recipe. This was only my second time using my instant pot and I am loving it!
The apple chutney was a lot of work and tastes like appme sauce. Could not taste orange at all. Would not go to the trouble.
I didn’t make the sauce but the rest was super easy and really good. It went well with baked beans on the side
I just made this roast. It was between 2-3 lbs. it came out juicy but the middle was a little pink. Is this ok? How do you decide if you need more than 20 minutes to cook with 15 minute warm before opening?
This was my first time using my new pot
The sauce is the best part
This was the first time that I used my instant pot and the recipe. This was both easy and delicious
Delicious! Did not have apple juice; used homemade pork broth with 1 tsp apple cider vinegar and added 2 sliced apples.
Thank you for winning me Best Wife prize! The recipe is perfect!
Good one!
Very good! I made this, but without the chutney. Didn’ t have everything on hand like i thought. I will definitely be making again, but maybe try with the sauce.
When the time is up and you leave the pot, do you leave it on keep warm? I didnt, and it was very pink!
Hi K.kern.kk,
It doesn’t mention if keep warm is on but it will still cook while it is naturally pressure releasing. We recommend purchasing a meat thermometer as it is the only way to know for sure if it was properly cooked. Since pressure cooking uses wet heat, meat doesn’t brown or darken as much when cooked.
Cooked the pork loin close to the recipe. Made the Apple-chutney exactly to the recipe and it was gross. Smelled like sour apples and vinegar gone bad. My husband is a chef and asked what I did wrong to the chutney… I laughed because I told him I was about to ask the same question. I did see how I can a great applesauce though – minus the apple cider vinegar and nutmeg and add cinnamon plus apple juice and/or some water. I was really looking forward to this but definitely a no from us!
Why oh why can’t I get just a plain meat and potatoes recipe?!!!! I’m not one for chutney and pomegranate seeds! All I want to know is how to cook a plain roast in the blasted Instant Pot. I guess I’m just out of touch but as far as I’m concerned all you do with these sauces and fancy coatings is cover the taste of the meat. I like applesauce with my pork but as a side dish not a coverup. Please can someone point me to a recipe book that tells me plain cooking methods with the Pot, I can add fancy stuff on my own if I want it. Plus I’m cooking for one so I have the 3qt pot. I like leftovers but…..come on!
Hi Sharon,
You are able to adjust any recipes serving size to suit your needs by halving it or reducing to one serving.
If you would like to cook plain pork roast, use the cooking time table to see the cooking times of various food items and create your own unique recipes.
https://instantpot.com/instantpot-cooking-time/
Thanks for your help. I guess it’s just getting use to a new way of cooking
This is a nice recipe and I added this twist second time around. Silce loin roast in the center through its length to make a hollow cavity. Stuff pork with a sage and bread derssing.
The chutney in the recipe is Very tangy.
Try this, it will be a better pairing for pork.
Use 1 tbsp of balsamic instead of apple cider vinegar.
Add 1 tsp of cinnimon with the nutmeg.
Sudstitute apple cider for orange juice.
Second time using my instant pot and made this but kept it plain. No apple juice so used veg broth, no chutney and it was still delish. I browned the pork and then removed it while sauteing the onions and some garlic cloves. Then cooked as directed and it turned out great!