Instant Pot Asian Pork Loin – Instantly Delicious

If I  put a recipe on this site, I obviously like it enough to share.  There are at least 10 recipes in my “drafts” folder that aren’t quite ready, or may never be. Many of them are for pork loin. I have not been able to create a shareworthy recipe – until now. ​Instant Pot® Asian Pork Loin ​is a home run. Previous attempts at making a pork loin in the Instant Pot® were dry with a flavorless sauce. If there is one thing I HATE, it is dry pork (I also do not like flavorless sauces.)  This pork was luscious. When served with the gingery, garlic sauce, it made for a real crowd pleaser.
According to foodsafety.gov, pork needs to reach a minimum internal temperature of 145 degrees F. To make sure your meat has reached a safe temperature, it is important to use a kitchen thermometer. This also ensures that you won’t overcook your pork. Because each piece of pork is different, and weights will vary, I am going to recommend you check the internal temperature of the pork at 30 minutes. If it has not reached 145 degrees F, you just have to reset the Instant Pot® (it will reach pressure almost immediately) and cook in 5 minute intervals.
Instant Pot Asian Pork Loin
Serves 6-8

Ingredients:

2-2 1/2 pounds boneless pork loin
1 tablespoon olive oil
salt and pepper
1/4 cup honey
1/4 cup orange juice
1/4 cup soy sauce (low sodium or regular)
2 cloves garlic, minced
1 inch piece of ginger, peeled and sliced
pinch of red pepper flakes
1 tablespoon cornstarch
3 tablespoons water

Directions:

1. Season pork loin with salt and pepper. Set Instant Pot® to saute and heat olive oil until shimmering. Brown the pork loin on all sides. 

2. While the pork loin is browning, whisk together the honey, orange juice, soy sauce, garlic, ginger, and pepper flakes.

3. Once the pork has browned, pour the sauce over the pork. Set the Instant Pot® to manual – high pressure, making sure the valve is in the sealing position. Set the time for 30 minutes.  When finished, do a quick pressure release by switching the valve to venting. Take the temperature of the pork. If the temperature has not reached 145 degrees F, reset the instant pot at high pressure for 5 additional minutes, following the same steps as before. By this point, it should have reached the proper temperature, but repeat as needed until the roast is finished.

4. Remove the roast to rest. Strain the sauce and return to the pot. Whisk together cornstarch and cold water.  Set the Instant Pot® to saute and whisk the cornstarch slurry into the sauce.  Once it comes to a boil and thickens, remove from heat and serve over sliced pork.

Enjoy,
Julie

M. J.
3/31/2017 10:28:44 pm

How long does it take to re-pressurize when you quick-release the pressure, then reset for 5 minutes on high?


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4/2/2017 05:49:26 pm

Since the contents are hot already, it shouldn’t take long, maybe a couple of minutes.


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Paula
4/28/2017 06:23:29 am

I’m still new to the Instant Pot, so I wonder how much water should I add before turning the pressure on.


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4/28/2017 08:26:33 am

Hi Paula,

It depends on the recipe. This recipe calls for orange juice and soy sauce, which act as the “water” in the recipe.


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Paula Varzea
4/29/2017 12:28:57 pm

Hi Julie, thanks for the quick response, that is quite interesting! I’ve ben over watering my food in Instant Pot on fear… It looks so little liquid!
A breakthrough might happen here. 🙂

Thanks! I’ll let you know, I’m hungry already.

Paula Varzea
5/1/2017 10:43:00 am

Hi Julie, it worked beautifully! Thanks!

5/1/2017 02:45:05 pm

YAY. There is a definite learning curve.


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Melissa
5/20/2017 12:47:36 pm

Julie, do you use a trivet, or do you just put the pork loin on the bottom of the pot?


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5/21/2017 02:10:31 pm

Hi Melissa,

I do not use a trivet. I just put the pork on the bottom of the pot. Hope that helps.

Julie


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Melissa
5/21/2017 02:53:37 pm

Thank you for your quick reply, Julie! I’m making it for dinner tonight! xo
Melissa

Patti
7/8/2017 02:38:46 am

I have a small pork loin, only one pound. Would you suggest cutting cooking time in half, say fifteen minutes?


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7/8/2017 09:03:14 am

Yes, Patti. I’d definitely cut the time down – maybe even 12 minutes. Check with thermometer and go from there. I am not a fan of overdone pork, so I’d err on the low side and keep cooking to your taste. Good luck.


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Patti
7/8/2017 09:38:38 am

Many thanks, Julie

Dawn Finnegan
5/12/2018 09:38:48 pm

We made this tonight! AMAZING!!! Simply incredible! Don’t think I would change anything about this recipe! Served with brown rice and roasted veggies.


Reply

5/14/2018 09:33:32 pm

Thank you Dawn. So glad you liked the recipe!


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