Instant Pot Pork Loin with Carrots and Onions
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 387
- Total Fat
- 20
- Saturated Fat
- 7
- Carbohydrates
- 19
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 30
- Cholesterol
- 91
- Sodium
- 845
- Total: 1 hr 10 min
- Active: 25 min
Ingredients
1 tablespoon light brown sugar
2 teaspoons dried dill
2 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
One 2-pound boneless pork loin
2 tablespoons extra-virgin olive oil
3 medium onions, halved and sliced 1/2 inch thick
1 pound carrots, cut into 1-inch chunks
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
1/2 cup dry white wine
1 cup low-sodium chicken broth
1 dried bay leaf
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
Directions
Special equipment:
a 6- or 8-quart Instant Pot® multi-cooker- Stir to combine the brown sugar, dill, paprika, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture all over the pork loin.
- Set a 6- or 8-quart Instant Pot® to medium saute (see Cook's Note) and add the olive oil. When the oil is hot, add the pork loin and brown all over, turning with tongs, about 4 minutes. Remove to a plate. Add the onions and carrots and season with 1/2 teaspoon salt. Cook, stirring frequently, until the vegetables begin to brown, about 4 minutes. Add the tomato paste, thyme and sage. Stir to coat the vegetables in the tomato paste. Add the wine and simmer until reduced by half, 1 to 2 minutes. Add the chicken broth and return to a simmer. Tuck the bay leaf into the sauce and nestle the pork loin in the middle (it will not be covered by liquid).
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Remove the pork to a cutting board.
- Return the sauce to a simmer on the medium saute setting. Mash the butter and flour into a paste with a fork in a small bowl. Whisk into the simmering sauce and cook, whisking, until sauce is thickened, about 1 minute. Discard the bay leaf and stir in the parsley. Thinly slice the pork and serve with the sauce.
Cook’s Note
Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.