I know! Another Instant Pot recipe. Hey – it’s THAT great of an appliance that I hate putting it away. One of my mom’s cousins ran into me at the grocery store and needed a recipe for pork loin. I thought I had made this but it was a tenderloin which is actually different. So the next day, I picked up a pork loin and decided to make a recipe that my dad taught me. Ready?
Start by sauteing all sides of your pork loin. You’ll do this for about 2-3 minutes per side. Make sure you even saute the ends too so all the juices stay inside the meat.
Once the pork loin has been browned on each side, remove and place on a plate or cutting board. To the bottom of the pot, add 1 cup apple juice or any kind of juice or water and 1/4 cup apple cider vinegar. Add the trivet to the pot and place the pork loin on top. Brush on the apricot glaze and reserve some for when the loin is finished.
You’ll have to adjust your time based on the size of meat you have. I had a 2 lb pork loin and I put in for 25 minutes. If you have 3 lb, I’d use 30 minutes and add 5 minutes for each additional poundage in increments of 5. Make sense?
When the timer beeps, allow for a natural release of about 5-8 minutes. Release any remaining pressure when the time has lapsed. At this time, I brush on some more apricot glaze and put the lid back on for about 5 minutes.
Remove the loin and put on cutting board and allow for meat to rest before cutting. You can top with additional glaze if you’d like. Just make sure the glaze hasn’t touched any raw meat.
The meat was fork tender and was so juicy.
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servings
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- 2-3 lb boneless pork loin
- 2 TBS Oil
- 1 tsp salt or more
- 1/2 tsp pepper or more
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1 cup liquid apple juice, water or another juice will work
- 1/4 cup apple cider vinegar
- 1 18-20 oz jar apricot preserves
- 2 tsp garlic powder
- 2 TBS honey or agave nectar
- 2 tsp apple cider vinegar
Ingredients
Apricot Glaze
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- Push saute button on Instant Pot. Allow inner pot to become hot.
- While becoming hot, mix together dry rub which includes salt, pepper, thyme and basil. Rub on pork loin.
- When hot, add in 2 TBS oil of choice. Saute all sides of pork loin for 2-3 minutes each.
- When done, remove pork loin and put on plate or cutting board. To the bottom of the pot, add in 1 cup of juice such as apple juice or white grape juice. If you don't have juice, use water. Also add in 1/4 cup apple cider vinegar.
- Place trivet at the bottom of the pot and place pork loin on top. Brush on the apricot glaze and reserve some for when the loin is finished.
- Close the lid and press meat/stew button and adjust time to 25 minutes. Time may be more if your cut of pork is larger.
- While pork is cooking, make your glaze. Add all ingredients to a bowl and mix well. These include apricot preserves, garlic powder, honey/agave and apple cider vinegar.
- When timer goes off allow for a 5-8 minute natural release. Once done, release remaining pressure in the pot.
- Open the pot and add more glaze to the top of the pork loin. Put lid back on in the "keep warm" function and allow for glaze to warm up on the loin for about 5 minutes. When done remove and allow to rest on cutting board.
- Once rested, cut pork loin and add additional glaze if you'd like.
In narrative, you mentioned brush on pork glaze prior after saute but prior to cooking. In directions below, you make the glaze while pork is cooking and then brush on after the 25 minute cook? Which way do you actually do?
Also, another pork loin recipe used hard cider in place of the apple juice. I’m gonna try that as I do have some on hand. Wish me luck .
Deb, I’m sorry. YES, brush some glaze on. You won’t regret that decision as it really helps to take on the flavor even more. Then be sure to brush even more (like way more) on after it’s done. Totally use hard cider. I have even used grape juice before and it was still as amazing!
Awesome Site. Really enjoyed reading.
I’m making this right now. Got out all the ingredients, made the glaze first so it could go on the seared pork prior to cooking, seared it, glazed it, added liquids, put the lid on and started cookin’!
And then looked at the counter and saw salt, pepper, thyme, and basil all still just sitting there.
I think you might be missing a step. 😉
I opened the pot before it came to pressure and sprinkled them in there on top of the glaze and it’ll probably be fine. Thought I should let you know about the oversight.
Oh no. Let me look into this now.
The ingredients call for basil and thyme; but, the instructions don’t say when those are added. Are they added to the liquid in the bottom of the instant pot? Are they rubbed on the meat?
Hi Jon,
I fixed this. The salt, pepper, thyme and basil are a rub for the meat. Thank you!