Pressure Cooker Pork Loin
Transform your weeknight dinners with this tender and flavorful Pressure Cooker Pork Loin, a dish that's as easy as it is satisfying. This recipe combines the robust flavors of a perfectly spiced pork loin—rubbed with a savory blend of garlic powder, onion powder, and paprika—and the tangy-sweet glaze of apple cider vinegar, honey, and fresh rosemary. Searing the pork loin in olive oil before pressure-cooking locks in its juices, while the pressure cooker ensures melt-in-your-mouth tenderness in just 20 minutes. With a quick prep time of 10 minutes and the option to create a rich, aromatic sauce from the cooking liquid, this delicious recipe is perfect for family meals or entertaining guests. Serve it sliced alongside your favorite sides for a wholesome and impressive centerpiece.
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Recipe Information
Ingredients
- 2 pounds pork loin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 3 garlic cloves, minced
- 2 fresh rosemary sprigs
Instructions
Begin by patting the pork loin dry with paper towels.
In a small bowl, mix the salt, black pepper, garlic powder, onion powder, and paprika. Rub the spice mixture evenly over the pork loin.
Set your pressure cooker to the sauté mode. Add olive oil and heat it until shimmering.
Sear the pork loin on all sides until golden brown, about 2 minutes per side. Remove the pork loin and set aside on a plate.
Add the minced garlic to the pressure cooker and sauté for 1 minute, or until fragrant.
Pour in the chicken broth, apple cider vinegar, and honey. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.
Place the seared pork loin back into the pressure cooker. Add the rosemary sprigs on top of the pork.
Secure the lid on the pressure cooker and set the valve to the sealing position.
Cook on high pressure for 20 minutes. Once the cooking time is done, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
Carefully remove the pork loin from the pressure cooker and let it rest on a cutting board for 5 minutes before slicing.
Optionally, you can thicken the cooking liquid in the pressure cooker into a sauce by setting the cooker back to sauté mode and simmering until reduced.
Slice the pork loin into 1/2-inch thick pieces. Serve with the sauce drizzled on top or on the side.
Nutrition Facts
Calories |
2645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 3489 mg | 152% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 35.4 g | ||
| Protein | 250.3 g | 501% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4253 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
