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Yes, roasting in the Instant Pot! This easy Polynesian pork loin is the proof!
Polynesian Pork Loin
A pork loin with south seas flavor? You betcha and it’s great too since the flavors infuse thanks to your Instant Pot!
There’s no need for marination here because the short time this cooks under pressure makes the flavors go all throughout the meat.
The Polynesian flavors consist of soy sauce, pineapple and peppers as its base. Add a bit of garlic and ginger and there you have it. As always I advise using fresh everything rather than off-the-shelf seasoning. When it comes to ginger, fresh is best and ginger can be frozen for future use. But I’ve discovered the paste sold in a tube that’s in your produce section. In the fridge, that has a long shelf life and it’s worth every penny! There’s other herbs sold this way and it’s so convenient and as I say, it lasts.
Roasting In The Instant Pot?
Absolutely! There’s a method to doing this so your roast comes out perfect every time. You will use several functions of the Instant Pot and you’ll see how versatile it can be. One caveat is this is not a 15 minute meal. There’s a time investment of about an hour but it’s worth it. Another great factor is that you only have one pot to wash (that part is my favorite).
The first function you will use is the sauté function to brown the meat. I used the “high heat” setting for that. I could fit a 3 pound boneless loin in my pot, but I have an 8 quart model. Smaller capacity pots you may have to cut the roast in half so it fits.
Next you’ll use the “pressure cook” function, but only for a short time. After that time is up, you don’t release the pressure but you must make sure it goes into “keep warm” after the pressure cooking is done. This is the most important part of the cooking. Whilst on “keep warm,” the pressure will release gradually and naturally. The part of the cooking on “keep warm” is the longest part of the cooking process; approximately 45 minutes.
Roasting in the Instant Pot is possible!
Slow Cooker Too
Since the original recipe–made with beef–was a slow cooker recipe that I adapted to pork and the Instant Pot, it certainly may be cooked in the original fashion.
All you’d do is brown the roast on all sides, dump in the sauce (minus the peppers and pineapple rings) and let ‘er rip for 6-8 hours.
Instant Pot Polynesian Pork Loin
- 2 1/2 lb boneless pork loin roast (see NOTES)
- 1 small onion sliced
- 1 medium red bell pepper cut in strips
- 1 medium green bell pepper cut in strips
- 8 oz can unsweetened pineapple rings reserve juice
- 1 tbs oil
- Reserved pineapple juice
- 1/4 cup low-sodium soy sauce
- 1/2 cup chicken stock
- 1 clove garlic finely minced
- 1 tsp grated fresh ginger (see NOTES)
- 1/4 cup dark brown sugar
- 1/4 tsp pepper
- 4 tbs cornstarch
- 1/4 cup cold water
- Pat pork loin dry with a paper towel. Set Instant Pot to the "saute" function at high heat. Add the oil and when oil is hot, brown pork loin on all sides. Add the onion and saute for about 2 minutes until they are translucent.
- Mix the sauce ingredients (reserve the pineapple rings for later) and pour over the roast.
- Set Instant Pot to pressure cook on high for 8 minutes. IMPORTANT--you must let the Instant Pot go into "keep warm" when the cook time is up--do not release the pressure valve. After the cook time on pressure is up, let the pot go into "keep warm" mode letting the pressure reduce naturally. Keep the pot in "keep warm" mode for 45 minutes.
- After the 45 minutes are up, remove the lid and test the temp of the roast. It should be 145F/65C, if not, replace lid and set to "keep warm" for an additional 10 minutes.
- Once the roast has reached the proper temperature, remove to a platter and tent with foil. Leave the juice in the pot and set the Instant Pot to "saute" at medium temperature.
- Add the bell peppers and the reserved pineapple slices; bring to a boil.
- Mix the cornstarch and water in a small bowl.
- Stir cornstarch/water mixture into the sauce and cook for 1 minute. Using the entire amount of cornstarch will produce a sauce with body. If you prefer a thinner sauce, use half the amount.