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Instant Pot Rosemary Pork Roast with Fall Vegetables - Dump and Go Dinner

<p>In need of a quick and easy dinner? Put your Instant Pot to work and make this juicy pork roast seasoned with thyme, rosemary, garlic and a splash of lemon juice. Sit down and enjoy this no fuss freezer meal including a medley of tart green apples, sweet butternut squash, and savory red onions.</p>
4 Servings Recipe By

Ingredients

  • 1/8 cups Olive Oil
  • 2 2/3 tablespoons Lemon Juice
  • 1 1/3 teaspoons mince Garlic, Cloves
  • 1 1/3 teaspoons Thyme, Dried
  • 1 1/3 teaspoons chop Rosemary, Fresh
  • 1/3 teaspoons Black Pepper
  • 1/3 teaspoons Sea Salt
  • 2 pounds quarter Boneless Pork Loin
  • 2 2/3 cups peel and chunk Apple, Granny Smith
  • 2 1/8 cups peel and chunk Squash, Butternut
  • 3/4 cups chunk Onion, Red

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 oz pork and 2/3 cup vegetables
  • 557 Calories
  • 27g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 145mg Cholesterol
  • 266mg Sodium
  • 29g Total Carb
  • 3g Fiber
  • 13g Total Sugars (Includes 0g Added Sugars)
  • 51g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  3. Place pork loin on trivet.
  4. In a bowl, combine olive oil, lemon juice, garlic, thyme, rosemary, pepper and sea salt.
  5. Pour olive oil and herbs on top of roast.
  6. Lock cover into place and seal steam nozzle.
  7. Set on high pressure for 10 minutes.
  8. Natural release for 5 minutes then quick release any remaining pressure.
  9. Remove lid, add squash, apple and onion, replace and lock lid. Set pressure nozzle to sealing.
  10. Set on high pressure for 5 minutes.
  11. Quick release.

Freeze For Later Cooking Directions

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?

  1. In a bowl, combine olive oil, lemon juice, garlic, thyme, rosemary, pepper and sea salt.
  2. Divide pork loin among indicated number of freezer bags.
  3. Divide apples, squash and onions between indicated number of round freezer containers.
  4. Pour olive oil mixture on top of contents of freezer containers (apples mixture). Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  4. Place meat frozen contents onto trivet.
  5. Lock cover into place and seal steam nozzle.
  6. Set on high pressure cook for 20 minutes total.
  7. Natural release for 5 minutes then quick release any remaining pressure.
  8. Remove lid, add frozen squash, apple and onion, replace and lock lid. Set pressure nozzle to sealing.
  9. Cook on high pressure for 5 minutes.
  10. Quick release.

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