4 LB PORK LOIN CROCK POT RECIPES

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ROAST PORK LOIN – INSTANT POT RECIPES



Roast Pork Loin – Instant Pot Recipes image

To make this dish into an easy but festive weeknight dinner, top the pork with a generous scoop of Apple–Orange Chutney and a sprinkling of fresh pomegranate seeds.

Provided by Instant Pot Holiday Cookbook by Heather Schlueter

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 18

2-3 lb pork loin
1 tsp salt
1 tsp pepper
2 tbsp butter
1 cup apple juice
1 large onion (sliced into 1-inchpieces)
Apple-Orange Chutney (optional (see recipe below))
fresh pomegranate seeds for garnish (optional)
8 Granny Smith apples (peeled, cored, and cut into 2-inch pieces)
1 cup raisins
1/2 medium white onion (diced)
2 tbsp fresh ginger (minced)
1 cup orange juice
1/2 cup apple cider vinegar
1/2 cup brown sugar
1 tsp salt
1/4 tsp red pepper flakes
1/4 tsp ground nutmeg

Steps:

  • Liberally season all sides of the pork roast with salt and pepper. Select the Sauté button to heat up the Instant Pot inner pot.
  • When the display reads “Hot,” add the butter to the pot. As soon as the butter melts, add the pork roast to the pot and sear it on all sides, approximately 4 minutes per side.
  • Add the apple juice to the pot and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Add the onion. Press Cancel to turn off the Sauté function.
  • Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 20 minutes.
  • When cooking is complete, let the pot sit for another 15 minutes, and then turn the valve to the Venting position to release any remaining pressure.
  • Remove the lid and transfer the pork to a cutting board. Let the pork rest for 5 minutes, and then cut it into 3/4-inch slices. Top the pork roast with chutney and fresh pomegranate seeds, if using.
  • Place all the ingredients in the Instant Pot inner pot and combine them with a good stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 10 minutes.
  • When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.

CROCK POT PORK LOIN ROAST RECIPE - FOOD.COM



Crock Pot Pork Loin Roast Recipe - Food.com image

A great recipe for a rolled pork roast like the ones from Costco that tend to be a little dry & tough. The sauce can be thickened with a flour/water sauce for a flavorful gravy with pepper added. No salt is necessary as the condensed soup adds plenty! Sometimes I add 1/2 pkg dry onion soup mix sprinkling it right on the meat before cooking, Increase spices according to your taste.

Total Time 7 hours 10 minutes

Prep Time 10 minutes

Cook Time 7 hours

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon rosemary
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can golden cream of mushroom soup
2 teaspoons better than bouillon, Beef flavor
1 cup hot water
8 ounces fresh sliced mushrooms
1 rolled pork loin roast (about 4 - 5 lb)
1 ounce dry onion soup mix (1/2 pkg )

Steps:

  • Rub combined spices all over roast.
  • Place one can of the soup on bottom a crock pot, sprayed with Pam.
  • Set roast on top of soup.
  • If using dry onion soup, sprinkle over roast.
  • Cover roast with mushrooms.
  • Top with remaining can of soup.
  • Combine bullion concentrate with hot water.
  • Pour around sides of roast.
  • Cover & cook on low for 6 - 8 hours depending on your crockpot.
  • Remove roast and thicken liquid for gravy add additional pepper to taste.

Nutrition Facts : Calories 50.1, FatContent 2.2, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 539.4, CarbohydrateContent 6.4, FiberContent 0.7, SugarContent 1.3, ProteinContent 1.9

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