Comments on: Instant Pot Pork Loin

By: Lisa Yarmesky

Lisa Yarmesky — Tue, 06 Aug 2024 23:32:30 +0000

Absolutely delicious! Whole family loved it!

By: Amy + Jacky

Amy + Jacky — Mon, 27 May 2024 21:33:57 +0000

In reply to Maria.

Thanks for your kind words Maria! Grateful to hear you’ve been enjoying the recipes.
Stay well & take care~
Amy

By: Maria

Maria — Mon, 27 May 2024 13:32:55 +0000

I stumbled upon a Manager’s Special for a few small Pork Loins at my local grocer. I cooked one from frozen that was 1.24lbs ($2.16). 8 minutes on my Meat setting, then 40 minute NPR on the Keep Warm function. Rested it for 10 minutes before slicing. I used my immersion blender to blend the onions, then added a cornstarch slurry to thicken the gravy. All I can say is, “WOW!”. Thank you, A&J for always providing amazing, no fail recipes time after time.

By: Marci

Marci — Tue, 21 May 2024 00:29:09 +0000

This is a fabulous recipe! I made it just as directed and served with steamed broccoli and mashed potatoes. It’s the best gravy I’ve ever made!!

By: Linette

Linette — Fri, 10 May 2024 04:01:30 +0000

I use the Duo Nova 6 qt. First time making this recipe. I am not a pork person but my parents moved in with us and they are avid fans. My mom freaks if pork has any pink in it, so I know I cooked it too long. But no one cared with gravy on it! The gravy was sooo flavorful. I was afraid of a burn warning but made it thru beautifully. Whole meal prep took me 90 min start to finish. I added yellow potatoes and baby carrots to the pot which caused some delay on the cooking process, but couldn’t ask for an easier one pot meal! Thanks!

By: Marci

Marci — Mon, 26 Feb 2024 02:41:16 +0000

Fantastic recipe! My pork loin was 1lb 12 oz so I kept the pressure cooker time at 8 minutes and then started taking the internal temperature after 20 minutes on the keep warm setting. It took 30 minutes to bring the meet to 145 and after resting for about 5 more minutes it was the perfect temp. The gravy was so simple yet full of flavor. My husband loved it too and went back for seconds!

By: Sheri

Sheri — Thu, 22 Feb 2024 01:17:56 +0000

Here I am again, not remembering I’ve made this recipe twice before. It was 3 pm and I was looking at a block of ice that said “Pork Center Cut Loin Roast on the freezer bag. Who ya gonna call? Amy and Jackie!

The overall dimensions matched but the weight was only 1 lb. 9oz. Checked temp at 30 mins and the thickest part was over 150. Next time I’ll check earlier if it is less weight, HOWEVER,
wrapped it in foil and let it rest while I made the gravy and the sweet potato finished in the oven.

A & J, you’ve done it again! Had a super sharp knife and was able to cut 1/4” slices – just enough for my plate. The salty savory gravy over the pork and the sweet potato was a beautiful contrast!

I can ALWAYS count you for process and outcome. DELISH! Thank you so much!

By: Jennifer

Jennifer — Mon, 19 Feb 2024 17:52:04 +0000

This was amazing! I threw it together so quickly and prep was so easy – usually it takes me forever! Pork came out perfectly and was moist. My husband loved the gravy so much which is the only tweak I made…I just used cornstarch instead of flour. Will not be afraid of doing a pork roast ever again! Thank you!

By: Dale

Dale — Mon, 01 Jan 2024 21:49:28 +0000

I have not cooked this yet, I will in another hour, but I’m sure it’s going to turn out great. I have used your other recipes and no matter what I’ve done they’ve always turned out great. So, I was going through the Internet and looking at all the recipes they had listed for pork loin and sauerkraut. I was supposed to make this for the family And I was looking for something maybe a little bit different and with a sauce. Because it can be dry and you need some kind of sauce usually. Lol.

While surfing the net almost every pork recipe, had it in the instant pot for 70, 80, or 90 minutes. Well heck, I might as well put it in the oven. lol Then I thought, let me see what Amy and Jeff say about it because they say a lot of people overcook their meat in the instant pot. You can have a pork with some bite or something that kind of smashes around in your mouth. So, I was surprised when I got to your recipe and it was like only 10 minutes. I couldn’t believe it. I was expecting you to say at least 20 minutes. So knowing that I’ve tried other recipes of yours, and they’ve always turned out great, I’ve decided I have to follow yours. Once I’m done and it has been served, I’ll let you know what everyone thought. Have a great New Year’s. I will go ahead and rate
this a five because I know that’s what it’s gonna be.

I have two people in this group that absolutely hate onions so I’m going to have to substitute onion powder and the better than bouillon fried onions. I hope that will give it the flavor that it needs that you got from yours.

By: Sue

Sue — Sun, 17 Dec 2023 23:24:31 +0000

This is the BEST pork roast EVER!!! It is so moist and tender…I will definitely be using this again!