Yield: 4 servings
Cook Time: 1 hour
Hello and welcome to my recipe for pressure cooker pork loin. A dish that I’ve been dying to share with all of you ever since I had perfected it. I’ve found that pork loin pressure cooker recipes are something quite special indeed because the pork comes out so beautifully and the vegetables really absorb all of the various flavors from the meat. It really is a thing of beauty.
However, to be honest with you, my first few attempts at making a pork loin in a pressure cooker didn’t turn out that well. My first attempt, I ended up overcooking the dish so long the pork tasted like the sole of my shoe and the veggies and withered away to nothing. My second attempt wasn’t much better. I didn’t cook it for long enough and the meat came out really under cooked. It was a real disappointment.
The third try is the charm, I guess, because that is when I cooked my dish perfectly. Once I got the time and temperature right, I then proceeded to play with the recipe a little bit to make it just perfect. Eventually, I ended up with this incredible pork loin pressure cooker recipe that not only impressed me but really knocked my family off their feet as well.
Try this recipe out and see if you like it. You’ll notice as you go along that I took a few liberties with the standard pork loin recipes and really made this recipe my own. I not only replaced the water found in the traditional recipe with beef broth but I also increased the amount of garlic. Two things I think really make this dish pop. However, if they aren’t for you, then feel free to alter this recipe to suit you and your family’s tastes. I won’t mind!
- 2 pound boneless pork loin
- 1 cup beef broth
- 3 carrots (sliced)
- 4 potatoes (quartered)
- 1 large red onion (quartered)
- 2 stalks of celery (thinly sliced)
- 6 cloves of garlic
- 1 bay leaf
- 1 teaspoon rosemary (dried)
- 1 teaspoon sage (dried)
- 2 tablespoons olive oil
- salt & pepper
Preparing The Pressure Cooker Pork Loin
The first thing that you are going to want to do is to prepare your 2-pound pork loin. Remove it from the packaging, lay it on a cutting board and make slits in the meat that are about an inch thick and are spaced about 2-3 inches apart. You should have a total of 12 of them altogether. In between each of these slits make a 2-inch deep hole and insert a clove of garlic. Make sure that the clove is pushed deep into the hole. Season the pork loin with salt and pepper and set aside.
Put 2 tablespoons of oil into the pressure cooker. Set the pressure cooker to its browning or saute feature, or if it doesn’t have one, to Medium High. Then place your pork loin into the pressure cooker and brown it with the lid off. When all sides of the pork loin are thoroughly browned, then remove the pork loin and drain any of the excess oils from the pressure cooker. Allow the pressure cooker to cool before proceeding to the next step.
Chop All Your Veggies
While you’re waiting for your pressure cooker to cool, you can then proceed to slice up all your vegetables and set them aside. Wash the potatoes thoroughly and peel the onion. Quarter the potatoes and the onion, and slice the carrots and celery stalks into 1-inch slices. Be sure to remove any discolored veggie pieces and throw them away. Not place the veggies in a glass bowl, cover with plastic and place in your fridge.
Starting The Pressure Cooker Pork Loin
Now that your pressure cooker is cool, it’s time to move on to the next step. Now it’s time to add some cooking liquid to the pressure cooker. Most recipes use water but I kick mine up a notch by using beef broth. However, if you don’t like beef broth you can use water or vegetable broth or even chicken broth. Remember, there are no rules here! Use whatever you want to use for this recipe.
Now add a bay leaf, the teaspoon of rosemary and the teaspoon of sage. If your pressure cooker has a cooking rack or trivet, now is the time to place it in. Once that’s done, set the pork loin on this cooking rack or trivet and close the lid securely. Lock the lid down and set your pressure cooker to High Heat. Which should be about 15 PSI of pressure. Set your timer for 30 minutes and wait.
When the pressure cooker has finished, use the quick release method of depressurization. When it’s safe to remove the lid, do so and carefully remove the pork loin from the pressure cooker. Remove your bowl of veggies from your fridge, remove them from the bowl and place them on the cooking rack or trivet inside the cooker. Now place the meat on top of the veggies. Once again, close the lid securely and lock it down. Set the cooking time for 15 PSI (High Heat) and cook for an additional 5 minutes. Once that’s done, use the quick steam release method and carefully remove the meat and vegetables. Place the pork loin on a plate and let it rest for about 10 minutes before even attempting to carve it.
Do not check the temperature of the pork loin until it has finished resting. That’s because as it rests, its temperature will continue to rise. If you cook a pork loin to 130 degrees, then it will rise to 140 degrees. If you cook it to 140, it will rise to 150.
When it has finished resting. check the temperature of the pork loin. It should be 140 degrees Fahrenheit. Which is the optimal temperature for pork. Sure, it will be a little pink but that’s what you want. If you overcook the pork, then it will be as tasty as shoe leather—and no one wants that. However, if the pork loin isn’t at 140 degrees Fahrenheit, then place it in the pressure cooker and cook for an additional 5 minutes on High Heat.
Serving The Pork Loin
Place the pork loin on a plate with a side of veggies. If you want, you can also ladle some juices from the pressure cooker over the top of the pork loin. I’ve found that this dish is best served with French bread or a nice ciabatta bread. It really goes well with the meat and is sturdy enough that it can be used to sop up all of the juices from the meat.
I hope that you’ve enjoyed this pork loin pressure cooker recipe as much as I’ve enjoyed telling you about it. It’s a recipe that I would make every once in awhile but my family loved it so much, they started asking me to make it more often. Now it seems like I’m making it at least once or twice a week. Which I don’t mind. After all, it is quite a tasty dish. Try it out and see if you don’t agree with me.
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