Instant Pot Pork Loin with Carrots and Onions

written by Instant Pot Cooking | September 2, 2021

Ingredients:

1 tablespoon light brown sugar
2 teaspoons dried dill
2 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
One 2-pound boneless pork loin
2 tablespoons extra-virgin olive oil
3 medium onions, halved and sliced 1/2 inch thick
1 pound carrots, cut into 1-inch chunks
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
1/2 cup dry white wine
1 cup low-sodium chicken broth
1 dried bay leaf
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley

Directions:

Stir to combine the brown sugar, dill, paprika, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture all over the pork loin.

Set a 6- or 8-quart Instant Pot® to medium saute (see Cook’s Note) and add the olive oil. When the oil is hot, add the pork loin and brown all over, turning with tongs, about 4 minutes. Remove to a plate. Add the onions and carrots and season with 1/2 teaspoon salt. Cook, stirring frequently, until the vegetables begin to brown, about 4 minutes. Add the tomato paste, thyme and sage. Stir to coat the vegetables in the tomato paste. Add the wine and simmer until reduced by half, 1 to 2 minutes. Add the chicken broth and return to a simmer. Tuck the bay leaf into the sauce and nestle the pork loin in the middle (it will not be covered by liquid).

Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes.

After the pressure-cook cycle is complete, follow the manufacturer’s guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Remove the pork to a cutting board.

Return the sauce to a simmer on the medium saute setting. Mash the butter and flour into a paste with a fork in a small bowl. Whisk into the simmering sauce and cook, whisking, until sauce is thickened, about 1 minute. Discard the bay leaf and stir in the parsley. Thinly slice the pork and serve with the sauce.