1cupchicken broth(you can also use wine, beer, or water)
Take pork loin out of the fridge 20 minutes before cooking.
In a small bowl, whisk together the melted butter, garlic, brown sugar, soy sauce, lemon zest, parsley, and thyme.
Season pork loin with salt and pepper; then, brush the butter mixture all around the meat. Set aside.
Press the Sauté function on the Instant Pot and heat up the olive oil. When oil is hot, sear the pork loin on all sides until browned, about 2 to 3 minutes per side. Remove pork from IP and set aside.
Add broth (or wine, beer, or water) to the Instant Pot and scrape up any browned bits from the bottom.
Cancel the Sauté function and place a trivet in the IP and set the pork on top of the trivet. Lock the lid and pressure cook at HIGH PRESSURE for 15 minutes. Then, let pressure come down naturally for 15 minutes, and quick release any remaining pressure. Open the lid and check internal temperature with an instant read meat thermometer; it should read 145˚F. If it’s less than this, you can place the lid back on the pot to let the carryover heat cook the pork to doneness. Shouldn’t take more than 2 to 3 minutes.
Transfer pork loin to a cutting board and let rest for 15 minutes before cutting. This will help seal in the juices.
In the meantime, prepare the pan-sauce: Select the Sauté function on the IP and bring liquid to a boil. Continue to cook at a slow boil for 5 minutes, or until reduced by half, stirring occasionally.
Slice the pork and serve with the pan juices.
WW FREESTYLE POINTS: 8
NET CARBS: 2g
Instant Pot Pork Loin
Amount Per Serving
Calories 289Calories from Fat 126
% Daily Value*
Saturated Fat 6g30%
Vitamin A 175IU4%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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