The perfect complement to a fresh green salad, this Instant Pot Balsamic Pork Loin is flavorful, moist and a fantastic dinner to enjoy on a warm summer evening.
4
Servings
5
Ingredients
2
Comments
Ingredients
- 1 pound quarter Pork Roast
- 2 tablespoons Italian Dressing
- ½ cups Water
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon chop Rosemary, Fresh
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide pork loin into round freezer containers.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Create marinade by combining water, Italian dressing, balsamic vinegar, and rosemary. If time allows marinate in the refrigerator for an hour.
- Add contents from pork loin bowl into Instant Pot, lock lid into place and seal steam nozzle.
- Cook on high pressure for 22 minutes.
- Natural release for 5 minutes then quick release.
- Let rest 10 minutes before serving. Ensure pork is at 145 degrees.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 4 ounces Amount Per Serving
- Calories
- 215
- Total Fat
- 11g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 73mg
- Sodium
- 127mg
- Total Carbohydrates
- 3g
- Fiber
- 0g
- Sugar
- 2g
- Protein
- 24g
- WW Freestyle
- 5
2 Comments
Join the discussionAre the cooking times for fresh and frozen really the same?
Hi Amberly, Yes. Since the meat is quartered the cook times should be the same. The time to come to pressure will take longer though.