Instant Pot Pork Loin Roast w/Gravy
Equipment
Ingredients
- 3-4 lb Pork Loin roast
- 2 Tbsp Kitchen Bouquet browning sauce
- 2 cups Beef Broth
- trivet
- 3-4 Tbsp cornstarch for slurry
- 3-4 Tbsp cold water for slurry
Instructions
- Pork loin and pork tenderloin are clearly two different cuts of meat that people get confused about all the time. A pork loin roast will be much larger and have a fat cap. When cut in the thick slices, pork loin will be center cut pork chops. This cut of meat is lean and will dry out when overcooked.
- Brush pork loin on all sides with browning sauce.
- Place meat on trivet with 2 cups of beef broth in the bottom of your pot. Cook meat for 8 minutes per lb and do a full NPR, which is about 20 mintues.
- When meat has finished the NPR remove from pot on trivet to rest.
- While meat is resting, press Cancel on your pot. Then press Saute and select the Normal setting. Mix up your slurry mixture for the gravy and whisk into the broth. As the mixture comes to a boil, it will thicken into a nice gravy for your meat. Press Cancel when gravy has become thick.
- Slice meat into serving slices and place on a patter. Remember, this is a sliced roast, not a pot roast, so you are shooting for 145 degree temperature. See Notes.
- Serve pork with gravy.
- Funeral potatoes and veggies make nice side dishes to go with your meal. https://grandmabehrendt.com/instant-pot-funeral-potatoes/https://grandmabehrendt.com/instant-pot-broccoli-and-cauliflower/
Notes
It is recommended that you use a thermometer to check the meat when finished cooking. You want your meat to be around 145-155. If your meat has not reached that desired temperature, then quickly put the cover back on and let your meat sit. However, this recipe has been tested to a done temp of 155, I trust the temperature will be at or above 145.
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This whole meal is a wonderful Sunday dinner. Add Funeral Potatoes and some Veggies and you have it all!
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Instant Pot Pork Loin Roast w/Gravy
Servings: 6 people
Equipment
Ingredients
- 3-4 lb Pork Loin roast
- 2 Tbsp Kitchen Bouquet browning sauce
- 2 cups Beef Broth
- trivet
- 3-4 Tbsp cornstarch for slurry
- 3-4 Tbsp cold water for slurry
Instructions
- Pork loin and pork tenderloin are clearly two different cuts of meat that people get confused about all the time. A pork loin roast will be much larger and have a fat cap. When cut in the thick slices, pork loin will be center cut pork chops. This cut of meat is lean and will dry out when overcooked.
- Brush pork loin on all sides with browning sauce.
- Place meat on trivet with 2 cups of beef broth in the bottom of your pot. Cook meat for 8 minutes per lb and do a full NPR, which is about 20 mintues.
- When meat has finished the NPR remove from pot on trivet to rest.
- While meat is resting, press Cancel on your pot. Then press Saute and select the Normal setting. Mix up your slurry mixture for the gravy and whisk into the broth. As the mixture comes to a boil, it will thicken into a nice gravy for your meat. Press Cancel when gravy has become thick.
- Slice meat into serving slices and place on a patter. Remember, this is a sliced roast, not a pot roast, so you are shooting for 145 degree temperature. See Notes.
- Serve pork with gravy.
- Funeral potatoes and veggies make nice side dishes to go with your meal. https://grandmabehrendt.com/instant-pot-funeral-potatoes/https://grandmabehrendt.com/instant-pot-broccoli-and-cauliflower/
Notes
It is recommended that you use a thermometer to check the meat when finished cooking. You want your meat to be around 145-155. If your meat has not reached that desired temperature, then quickly put the cover back on and let your meat sit. However, this recipe has been tested to a done temp of 155, I trust the temperature will be at or above 145.
