Linda’s Fantabulously Easy Pressure Cooker Pork Loin

The aroma of a perfectly cooked pork loin always brings me back to my grandmother’s kitchen. On Sundays, that savory scent would waft through the house, a promise of a hearty and comforting meal. We’d gather around the table, laughter echoing as we devoured tender slices of pork, often served with a simple buttered pasta. This pressure cooker version, inspired by a family friend named Linda, captures that same nostalgic feeling with incredible ease.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 50 minutes
• Servings: 8
• Dietary Type: Generally adaptable, but not specifically vegan, vegetarian, gluten-free or dairy-free without substitutions.

Ingredients

• 2 lbs pork loin, any flavor
• 1/2 teaspoon black pepper, cracked
• 2 garlic cloves, squashed
• 12 tiny new potatoes, scrubbed and a peel removed around its middle (or Yukon)
• 1 lb baby carrots, peeled
• 1 lb button mushrooms, washed
• 2 celery ribs, with leaves, scrubbed and sliced
• 1 red onion, halved and cut into wedges from tip to tail, leaving the root bottom intact
• 2 teaspoons herbs, mixed (or what you like)
• 2 cups pork stock (or prepared gravy)
• 1/4 cup Wondra Flour, divided if needed to thicken the gravy

Equipment Needed

• Pressure Cooker
• Knife
• Cutting board
• Measuring cups and spoons
• Whisk
• Platter

Instructions

1. Turn your pressure cooker to the browning cycle.
2. Brown the pork loin on all sides and the ends until a nice crust forms. This step is crucial for developing a rich, deep flavor.
3. Remove the pork loin from the pressure cooker and set it aside on a plate.
4. Add the prepared vegetables – potatoes, carrots, mushrooms, celery, and red onion – to the pressure cooker.
5. Stir the vegetables until they begin to get some color and the onions are softened, about 5-7 minutes. This enhances their sweetness and overall flavor profile.
6. Place the pork loin back into the pressure cooker on top of the vegetables.
7. Pour in the pork stock (or prepared gravy). Ensure that the liquid doesn’t exceed the maximum fill line of your pressure cooker.
8. Secure the lid of the pressure cooker according to the manufacturer’s instructions.
9. Set the pressure cooker to High Pressure for 90 minutes.
10. Once the cooking time is complete, allow the pressure cooker to cool naturally. This can take anywhere from 15-30 minutes, depending on your appliance.
11. Carefully remove the pork loin and vegetables from the pressure cooker and arrange them on a serving platter. Tent the platter with foil to keep the food warm.
12. Check the pan gravy remaining in the pressure cooker. Taste it and decide if it needs re-seasoning or thickening.
13. If the gravy needs thickening, create a slurry by mixing a small amount of Wondra flour with cold water. Gradually whisk the slurry into the gravy while the pressure cooker is on a simmer setting (if available). Cook, stirring constantly, until the gravy reaches your desired consistency.
14. To thin the gravy, add a few drops of water at a time, stirring until it looks just right. If it needs a little more flavor, you can add some pork stock instead of water.
15. Slice the pork loin and serve with the vegetables and gravy.
16. Serve the roast and veggies over Recipe #272132. Recipe# 273358 and a little unsalted butter will finish off this recipe nicely.

Expert Tips & Tricks

• Don’t skip the browning step! It adds a depth of flavor that you won’t get otherwise. If you’re short on time, you can use a skillet on the stovetop to brown the pork before transferring it to the pressure cooker.
• For an even richer gravy, add a tablespoon of balsamic vinegar or Worcestershire sauce to the pot before pressure cooking.
• If your pork loin is particularly lean, consider wrapping it in bacon before browning to add extra moisture and flavor.
• To prevent the vegetables from becoming too soft, you can add them halfway through the pressure cooking time. Release the pressure manually, add the vegetables, and then continue cooking for the remaining time.
• If you don’t have Wondra flour, you can use cornstarch or regular all-purpose flour to thicken the gravy. Just be sure to mix it with cold water first to prevent lumps.
• For a flavor boost, consider rubbing the pork loin with a mixture of salt, pepper, garlic powder, onion powder, and paprika before browning.

Serving & Storage Suggestions

Serve Linda’s Fantabulously Easy Pressure Cooker Pork Loin immediately after cooking for the best flavor and texture. Arrange the sliced pork loin attractively on a platter, surrounded by the cooked vegetables. Drizzle generously with the pan gravy.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the pork loin and vegetables in a skillet over medium heat, adding a little broth or water to prevent them from drying out. You can also reheat them in the microwave, but be careful not to overcook the pork.

For longer storage, the pork loin and vegetables can be frozen for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	458.7 kcal	N/A
Calories from Fat	148 g	32%
Total Fat	16.6 g	25%
Saturated Fat	5.7 g	28%
Cholesterol	68 mg	22%
Sodium	149.3 mg	6%
Total Carbohydrate	49 g	16%
Dietary Fiber	7 g	27%
Sugars	7.9 g	31%
Protein	29.8 g	59%

Variations & Substitutions

• Herb Variations: Experiment with different herb combinations to customize the flavor profile. Rosemary and thyme, sage and parsley, or a blend of Italian herbs would all be delicious.
• Vegetable Variations: Feel free to substitute your favorite vegetables for those listed in the recipe. Parsnips, sweet potatoes, or Brussels sprouts would all be great additions.
• Gluten-Free: To make this recipe gluten-free, use a gluten-free flour blend or cornstarch to thicken the gravy. Also, ensure that your pork stock or gravy mix is gluten-free.
• Gravy Alternatives: If you don’t have pork stock, you can use chicken broth or beef broth as a substitute. You can also use a prepared gravy mix.
• Spice it up: Add a pinch of red pepper flakes to the vegetables for a little heat.
• Wine Infusion: Add 1/2 cup of red wine to the pot after browning the vegetables for a richer, more complex flavor. Let the wine reduce slightly before adding the pork stock.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork for this recipe?
A: While pork loin is ideal due to its tenderness, you could use a pork shoulder (also known as pork butt). If using pork shoulder, reduce the cooking time to 75 minutes, and let the pressure release naturally. The longer cooking time will result in a more tender, fall-apart texture.

Q: How do I know when the pork is cooked through?
A: The internal temperature of the pork should reach 145°F (63°C). Use a meat thermometer to check the temperature at the thickest part of the loin.

Q: Can I make this recipe in a slow cooker instead of a pressure cooker?
A: Yes, you can. Brown the pork loin and vegetables as instructed, then transfer them to a slow cooker. Add the pork stock and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is tender.

Q: My gravy is too thin. How can I thicken it?
A: Create a slurry by mixing a tablespoon of cornstarch or Wondra flour with two tablespoons of cold water. Gradually whisk the slurry into the gravy while it’s simmering, and cook until it reaches your desired consistency.

Q: Can I add potatoes later to prevent mushiness?
A: Yes, release pressure naturally after 60 minutes, add quartered potatoes and continue to cook for an additional 30 minutes on high pressure with natural release. The potatoes will be fully cooked but retain a more firm texture.

Final Thoughts

Linda’s Fantabulously Easy Pressure Cooker Pork Loin is a guaranteed crowd-pleaser. Its ease of preparation doesn’t compromise the depth of flavor, making it perfect for weeknight dinners or special occasions. Whether you serve it over pasta or with a side of roasted vegetables, this dish is sure to become a new family favorite. So, go ahead, give it a try! I’m confident you’ll be delighted with the results. Don’t hesitate to share your feedback and any variations you create – happy cooking!