Instant Pot Polynesian Pork Loin
Put that Instant Pot to work and make this yummy pork roast.
Servings: 6
Calories: 379kcal
Ingredients
- 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
Sauce:
- 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
Thickening:
- 4 tbs cornstarch
- 1/4 cup cold water
Instructions
- 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.
Notes
For slow cooker--brown roast on all sides then place in the slow cooker. Pour sauce over the meat and cook for 6-8 hours on low (times approximate). Add the pineapple rings and the peppers and cook for an additional 30-45 minutes. Thicken juice if desired.
Nutrition
Serving: 1serving | Calories: 379kcal | Carbohydrates: 25g | Protein: 44g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 120mg | Sodium: 482mg | Potassium: 909mg | Fiber: 2g | Sugar: 17g | Vitamin A: 713IU | Vitamin C: 46mg | Calcium: 31mg | Iron: 2mg