This pork loin roast is seared in olive oil then braised with onions, garlic, chicken broth, and apple cider vinegar to create a tender, flavorful roast with a savory pan gravy. The key to juiciness is cooking to proper doneness and letting the meat rest before slicing.
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Season pork loin with salt and pepper on all sides.
Turn on Saute More mode. Heat oil in Instant Pot. When oil is hot, sear pork loin on all sides until golden brown, about 2-3 minutes per side.
Remove pork loin and set aside. Add sliced onions to the pot and cook until softened, about 3-4 minutes.
Add minced garlic and cook for another 30 seconds until fragrant.
Add chicken broth, apple cider vinegar, thyme, and bay leaves. Scrape up any browned bits from bottom of pot.
Return pork loin to pot. Close lid and set pressure valve to sealing position.
Pressure cook on High pressure for 20 minutes per pound (for 3 lb roast, cook 60 minutes).
When cooking is complete, allow natural pressure release for 15 minutes, then quick release remaining pressure.
Remove pork loin and let rest for 5-10 minutes before slicing.
Meanwhile, remove bay leaves from cooking liquid. Turn on Saute mode.
Mix cornstarch and cold water in small bowl to create slurry. Add to pot and stir until gravy thickens, about 2-3 minutes.
Slice pork loin and serve with gravy.
Cool completely, wrap tightly, and refrigerate up to 3 days. Reheat gently at 325°F with a splash of broth to restore moisture.
meat thermometer · kitchen twine
Cook pork loin to 145°F (63°C) for medium doneness. Use a meat thermometer inserted into the thickest part without touching bone.
Tying ensures even cooking by keeping the roast a uniform thickness and shape, preventing the thin ends from drying out before the center cooks.
Yes. Cook completely, cool, wrap tightly, and refrigerate up to 3 days. Reheat gently in a 325°F oven with a little broth to maintain juiciness.
Use red wine vinegar or white wine in equal amounts. Both add acidity and depth to the gravy.
Rest for 10 minutes under loose foil before slicing. This allows juices to redistribute, keeping the meat moist when cut.
