Pork Loin Roast in Instant Pot - Fiberglass RV


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Old 11-06-2019, 08:18 AM   #1
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Pork Loin Roast in Instant Pot

I have a 3 quart IP. I just ruined a pork loin roast. I followed directions found on the web, with these modifications: Salt and peppered both sides, then added can of chicken broth, Saute 3 to 4 minutes on both sides, pressure cook to 16 minutes, natural cool 15 minutes. It came out with slightly pink meat and juices (undercooked maybe?), it was tough, and had almost no taste.

What did I do wrong, or does anyone have a better recipe for Pork Loin Roast?

Keep in mind this is a 3 qt IP.

It appears just cutting ingredients in half and keep the same cooking times as a 6 quart may not always be correct.
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Old 11-06-2019, 10:23 AM   #2
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Pork loin is low fat and thus low flavour.
You need to marinate (try Zesty Italian dressing). Don't add liquid. Sear the roast and then continue to cook as you like. I prefer a BBQ.
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Old 11-06-2019, 11:24 AM   #3
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Never salt the meat before cooking. It draws out the juices and dries the meat.
Sprinkle powdered garlic on one side, sear it, garlic the other side, sear it, then slow cook, the whole time.
Add salt, pepper, bar-b-que sauce to taste at the table.
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Old 11-06-2019, 12:24 PM   #4
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I season my pork chops and steaks about an hour ahead of cooking. It draws out moisture and concentrates the flavour. It's why a good steak is 'dry aged'.
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Old 11-06-2019, 04:30 PM   #5
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Thanks for replying everyone. I will try marinating and slow cooking with the 3 qt IP which it does as well as pressure cook and sauté.
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Old 11-07-2019, 04:44 PM   #6
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Searing it on high heat on all sides seals in the juices. You should be elevating it on a rack with some liquid in the bottom. No doubt you can find a video for making pork loin in an Instapot on youtube. There are a great many instapot cooking videos on youtube.


The way to tell if it is cooked enough is to use a meat thermometer. Sometimes pork and chicken can still have a pink color inside even after reaching the correct temperature. So don't guess...test with a thermometer.
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Old 11-07-2019, 06:09 PM   #7
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Thanks for the advice KC, but that is exactly what I did. It turned out undercooked and tasteless.
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Old 11-07-2019, 08:05 PM   #8
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Thanks for the advice KC, but that is exactly what I did. It turned out undercooked and tasteless.
Well I guess you won't cook it that way again
which is no help at all.
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Old 11-07-2019, 08:11 PM   #9
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Thanks for replying everyone. I will try marinating and slow cooking with the 3 qt IP which it does as well as pressure cook and sauté.

You've got some cooking terms mixed up.
(sautés, sautéing, sautéed or sautéd) fry quickly in a little hot fat: sauté the onions in the olive oil.
I suggest you Google "Pork Loin Recipes" and then follow the instructions. Don't know why you want to use IP to cook this loin.
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Old 11-07-2019, 08:16 PM   #10
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I decided to do some research for you. You want to purchase a vacuum wrapped package of pork tenderloin that has already been infused with brine, meaning water and salt. That will make it stay moist and have more flavor.

Here is the recipe website that describes how to cook an infused pork tenderloin in an Instapot that has a ton of flavor and is tender and juicy. Pay attention to the techniques so that you can use them when cooking other meats. Remember you can purchase brine infused Turkey breast on sale this month, that might be something you would also like to try. Look very closely at the photo and note that indeed the pork meat is a little bit pink when it is done cooking.

https://recipeteacher.com/best-damn-...rk-tenderloin/
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Old 11-13-2019, 11:15 AM   #11
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Instant Pot issue

Just an fyi, there is a facebook group for instant pot users and another for instant pot recipes. Both are very helpful.
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Old 11-13-2019, 11:23 AM   #12
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Having raised a hog once as a small experiment of how I might want to live in this world, and realized what social, emotional, and intelligent animals pigs are, I’ve given up eating pork unless I know it has been raised humanely on a small farm. The hog barns of the 21st Century (and the necessary transport of live terrified hogs) is not something I can support any longer — no matter HOW you cook it. Nope, I’m not a vegan or a vegetarian. I just can’t support such poor treatment of such intelligent critters.
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Old 11-13-2019, 12:04 PM   #13
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Been there, done that

The key to cooking these roasts is timing.


Next time, cook it for about 45 minutes. Large roasts need more time, especially if you want tender meat.


I would also throw some chopped root veggies in with a cup of wine or stock.


Let it depressurize slowly.


Experiment - and keep chickens. What you won't eat, they will!
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Old 11-13-2019, 12:06 PM   #14
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Originally Posted by Rzrbrn View Post
I have a 3 quart IP. I just ruined a pork loin roast. I followed directions found on the web, with these modifications: Salt and peppered both sides, then added can of chicken broth, Saute 3 to 4 minutes on both sides, pressure cook to 16 minutes, natural cool 15 minutes. It came out with slightly pink meat and juices (undercooked maybe?), it was tough, and had almost no taste.

What did I do wrong, or does anyone have a better recipe for Pork Loin Roast?

Keep in mind this is a 3 qt IP.

It appears just cutting ingredients in half and keep the same cooking times as a 6 quart may not always be correct.
If it were me, the first thing I'd do is replace any cookware of foreign origin! The vintage old cookware works really good and holds up to RV activity.
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Old 11-13-2019, 12:32 PM   #15
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Pork loin - I do this in a water-bath (sous-vide).

Season pork loin, and, no, salt doesn't dry it out.
Seal in zip bag, using "water displacement method".
Cook in 139°F waterbath for 2-3 hours.
Remove from bag, retain juices.
Pat dry, reseason, and sear/broil for crust.
Rest 10-15 minutes, serve.

Juices can be reduced or thickened for jus/gravy.
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Old 11-13-2019, 12:35 PM   #16
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If it were me, the first thing I'd do is replace any cookware of foreign origin! The vintage old cookware works really good and holds up to RV activity.

Best get rid of whatever foreign computer or smart phone/tablet that you wrote that on. A pencil works really good and holds up to RV activity.
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Old 11-13-2019, 01:06 PM   #17
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Originally Posted by Thomcat316 View Post
Pork loin - I do this in a water-bath (sous-vide).

Season pork loin, and, no, salt doesn't dry it out.
Seal in zip bag, using "water displacement method".
Cook in 139°F waterbath for 2-3 hours.
Remove from bag, retain juices.
Pat dry, reseason, and sear/broil for crust.
Rest 10-15 minutes, serve.

Juices can be reduced or thickened for jus/gravy.
Agree with sous vide and NOW they have IP’s with SV setting! At Costco for just $70. I’ve already made a few delicious steaks perfectly cooked to 130 degrees for four hours.
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Old 11-13-2019, 01:08 PM   #18
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https://www.costco.com/instant-pot-d...100492932.html
They’re $90 now but occasionally go on sale for $20 off
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Old 11-13-2019, 03:31 PM   #19
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The recipe you used sounded a lot like a "crock pot" recipe, adding liquid and salt and pepper...but it would've taken hours to get done. We really like some recipes in a slow cooker, but we've never used an instant pot.

And if you cook enough in a slow cooker, sooner or later all the recipes start to seem too much the same. Might as well buy a big bag of people chow.

Though I'd probably like people chow.

Good luck with your cooking!

"K"
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Old 11-13-2019, 03:34 PM   #20
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Glenn Baglo: I, too, find a pencil holds up well to RV activity. Why, we've had one in Peanut since 2015, and it's still in good shape. The technology has held up well, too, being just as useful today as it was when pterodactyls darkened the skies.

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