Friday, January 12, 2018

Instant Pot Brown Sugar Balsamic Glazed Pork Loin



I LOVE me a good easy weeknight recipe and this one ticks ALL my boxes!

  • Quick
  • Easy
  • Delicious
  • Plenty of leftovers
  • Freezes well

I mean, does it get much better? I've made this a few times in the crockpot and I'll share how to do that below as well, but last night wanted to give it a shot adapting for the instant pot and was NOT disappointed!  Sped up the cook time significantly and tasted just as delicious!

I love how versatile this dish is. For low carb options I've served it over cauliflower rice with broccoli or with cauliflower mash. It's easy to whip up some extra sauce too if you like that.  It would go great in a wrap, with regular potatoes or rice, quinoa or even on a salad!  Freeze the leftovers in individual freezer baggies and it makes a quick and easy meal on the go later on!

Ingredients

1.5 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon pepper
2 clove garlic, crushed
2.5 pounds pork tenderloin


Glaze

1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Instant Pot Instructions


  1. Cut pork loin in half
  2. Combine all seasonings (sage through to garlic) and rub over pork loin
  3. Add to instant pot and select the meat setting. Increase the time to 90-120 mins depending on your instant pot. Try 90 mins and if you're tenderloin needs more time, add another 30 mins.
  4. Prepare your glaze. Mix ingredients in a small saucepan and heat over medium heat for about 4 minutes or until it thickens (if you're doubling the sauce you'll need to add more time).
  5. Once the pork is ready, remove from instant pot and shred. Place on a aluminum lined sheet pan and toss with a few tablespoons of glaze. Place under the broiler and toss occasionally until it reaches your desired level of crispyness. Keep an eye on it so it doesn't burn!
  6. Serve with leftover sauce.

Crockpot instructions

  1. Mix together the seasonings : sage, salt, pepper and garlic, and rub over the tenderloin.
  2. Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours.
  3. 1 hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan : brown sugar, cornstarch, balsamic vinegar, water, and soy sauce.
  4. Heat over medium and stir until mixture thickens, about 4 minutes.
  5. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
  6. Serve with remaining sauce on the side

Do you have any favorite instant pot recipes? Drop your suggestions and comments below!