I love how a quiet kitchen can still smell like fall when pork meets warm cider. We press start and the pot does the work while we sip and smile. For me this dish feels like the easy win I reach for on a weeknight. This fits pork loin instant pot recipes and gives the same cozy notes cooks get from slow braises. It also fits instant pot pork loin recipes and the best pork loin recipe idea my family asks for. I built this as a simple recipe for pork loin that plays nice with apples and onion. If you came here from pork loin crock pot recipes or even pork chop instant pot recipes you will feel at home. I like that pork and apple recipes stay tender and friendly with little fuss. I sear the meat for color then I pour cider and stir in mustard. I drop in a sliced apple and thyme and let the pot hum. Steam rises. The lid clicks. Dinner moves closer. When the timer beeps we rest the roast and whisk a light gravy so every slice gets a glossy coat. Plates come back clean and someone asks for seconds. That is my cue to save a little for sandwiches tomorrow.
Table of Contents
- 1) Key Takeaways
- 2) Easy Instant Pot Apple Cider Pork Loin Recipe
- 3) Ingredients for Instant Pot Apple Cider Pork Loin
- 4) How to Make Instant Pot Apple Cider Pork Loin
- 5) Tips for Making Instant Pot Apple Cider Pork Loin
- 6) Making Instant Pot Apple Cider Pork Loin Ahead of Time
- 7) Storing Leftover Instant Pot Apple Cider Pork Loin
- 8) Try these Main Course recipes next
- 9) Instant Pot Apple Cider Pork Loin
- 10) Nutrition
1) Key Takeaways
- Simple steps fit busy nights and the meat stays tender in cider.
- A light gravy forms in the pot and clings to each slice.
- Apple and onion add sweet notes that balance the savory roast.
- Leftovers make great sliders and bowls for lunch the next day.
2) Easy Instant Pot Apple Cider Pork Loin Recipe
I reach for pork loin instant pot recipes when time runs short and dinner still needs heart. Pork loin instant pot recipes make sense when the clock says hurry and we want real food with calm flavor. I love how cider lifts pork and how onion softens into a sweet base for the sauce. The pot seals. Steam moves. I set the table and smile.
We sear for color and flavor. We pour cider and whisk mustard. The pot traps moisture so the roast stays juicy. The slices sit pink at the center and the edges glisten. This meal feels like a cool night with warm socks and a second helping.
I write this on Nancy Cooks and I cook this in my own kitchen with the same steps you will follow. I keep the method plain and the taste clean. You can find more on Nancy Cooks where I share home recipes that work.
3) Ingredients for Instant Pot Apple Cider Pork Loin
Pork loin A two to two and a half pound boneless roast cooks well and slices clean. The cut stays lean and needs gentle heat which the pot gives with ease.
Olive oil A spoon coats the pot and helps the surface brown. That color turns into flavor in the sauce.
Kosher salt A steady pinch seasons the meat from the start so each bite tastes right.
Black pepper Fresh ground gives a warm bite that pairs with the sweet cider.
Onion Sliced thin so it softens fast and melts into the gravy.
Garlic Minced and added late so it smells bright and does not scorch.
Apple A firm tart apple holds shape and adds simple sweet notes that play well with pork.
Apple cider Use fresh cider not vinegar. The sugars round the sauce and help the roast stay moist in the sealed pot.
Dijon mustard Two spoons add gentle tang and body to the gravy.
Soy sauce A small splash deepens the base with umami and saves you from extra salt.
Thyme and rosemary Dry or fresh both work. The herbs give woodsy notes that match cider.
Bay leaf Optional yet nice. It adds a soft tea like note to the liquid.
Cornstarch Mixed with cold water to thicken the cooking liquid into a light gravy.
Parsley Chopped for a fresh finish on the plate.
4) How to Make Instant Pot Apple Cider Pork Loin
Step one Pat the roast dry. Season all sides with salt and pepper. Heat the pot on sauté and add oil.
Step two Sear the roast on each side until golden then set it aside. Add onion and cook until soft. Stir in garlic for a short half minute.
Step three Pour in cider and scrape the brown bits. Whisk in Dijon soy thyme and rosemary. Cancel sauté so the liquid rests at a low simmer.
Step four Return the roast to the pot. Tuck in apple slices and the bay leaf. Lock the lid and set high pressure for twenty minutes for a two pound roast.
Step five Let pressure drop for ten minutes then vent. Move the roast to a board and rest for ten more minutes. Mix cornstarch with water then set the pot to sauté and whisk it in until the sauce turns glossy.
Step six Slice the pork across the grain. Spoon the cider gravy over the meat. Serve with mashed potatoes or a crisp salad.
5) Tips for Making Instant Pot Apple Cider Pork Loin
I pick pork loin not tenderloin. The cuts cook in different times. Tenderloin turns dry in this cycle. Loin stays juicy in pressure.
Sear for flavor. The brown crust tastes like extra time and it builds a deeper sauce. Keep the pieces close and the pot hot so the meat browns not steams.
Use fresh cider. The natural sugars help the roast stay tender and give the gravy body. If you like more sweet notes mix in a spoon of applesauce near the end and whisk.
6) Making Instant Pot Apple Cider Pork Loin Ahead of Time
I prep the roast in the morning. I season it and wrap it so the salt can do its work. When dinner comes the pot runs and I can set the table and chat.
Cook the roast. Chill it whole. Save the liquid in a jar. The next day slice the pork and warm it in the sauce on sauté with a splash of cider. The texture stays soft and the flavor feels even rounder.
This method fits Instant Pot pork loin dinners for game day or a family night. It keeps stress low and keeps taste high.
7) Storing Leftover Instant Pot Apple Cider Pork Loin
Store slices with sauce in a tight container for three days in the fridge. The sauce keeps the meat moist and ready for quick meals.
Warm the pork in a pan on low with a small pour of cider or stock. Stir the sauce as it heats so it turns glossy again. I like the leftovers in soft rolls with sharp mustard.
For the freezer chill the pork then wrap and freeze for two months. Thaw in the fridge. Warm as above and serve with roasted carrots.
8) Try these Main Course recipes next
9) Instant Pot Apple Cider Pork Loin
Pork Loin Instant Pot Recipes Apple Cider Pork Loin by Nancy
Ingredients
- 2 to 2.5 pounds boneless pork loin roast
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 medium onion sliced
- 2 cloves garlic minced
- 1 large crisp apple sliced
- 1 cup apple cider not vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce or coconut aminos
- 1 teaspoon dried thyme or 3 sprigs fresh
- 1 teaspoon dried rosemary
- 1 bay leaf optional
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Fresh parsley for garnish optional
Instructions
- Pat the pork loin dry and season all sides with the salt and pepper.
- Set the Instant Pot to sauté and heat the olive oil until it shimmers.
- Sear the pork on all sides until golden then transfer to a plate.
- Add onion and cook until soft then stir in garlic for thirty seconds.
- Pour in the apple cider and scrape up the browned bits on the bottom.
- Whisk in Dijon soy sauce thyme and rosemary then cancel sauté.
- Place the pork back in the pot and tuck in the apple slices and bay leaf.
- Lock the lid set valve to sealing and cook at high pressure for 20 minutes.
- Allow a 10 minute natural release then quick release any remaining pressure.
- Transfer pork to a board and rest for 10 minutes before slicing.
- Mix cornstarch with cold water until smooth and set pot to sauté.
- Whisk the slurry into the cooking liquid and simmer until lightly thick.
- Slice the pork and spoon gravy over the top then garnish with parsley and serve.
10) Nutrition
Serving size one of six. Calories about three hundred twenty. Sugar near eight grams from cider and apple. Sodium near five hundred twenty milligrams. Fat near ten grams with three grams saturated. Carbs near eighteen grams. Fiber near one gram. Protein near thirty eight grams. Cholesterol near one hundred five milligrams. Values shift with brand and portion. This works for a balanced plate when paired with greens and roasted squash.
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