- 2 to 3 lb pork loin
- 2 tbsp olive oil
- salt and pepper to season
- 1 onion, sliced
- 6 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried oregano or 1 tbsp fresh oregano
- 1 tsp dried rosemary or 1 tbsp fresh rosemary
- 1 tsp dried thyme or 1 tbsp fresh thyme (optional)
- 1 tsp dried basil leaves or 1 tbsp fresh basil leaves (optional)
- 1 cup unsalted chicken stock
- 2 tbsp soy sauce
thickener:
- 2 tbsp all purpose flour
- 3 tbsp cold water
1. Add olive oil in the pressure pot and use Sauté function to brown both side of the pork loin about 3 to 4 minutes each side.
2. Season the pork loin with salt and pepper. and set aside.
3. Sauté onion and garlic about 3 minutes.
4. Add all the herbs and sauté for 30 - 45 seconds.
5. Add the chicken stock and scrubbing all the flavourful brown bits off the bottom of the pot. And mix it.
6. Add soy sauce in and put back the pork loin.
7. Closed the lid, and set to pressure function.
8. note:
- 2" thick pork loin: High Pressure - 8 mins, natural release - 30 mins.
- 2.5" thick pork loin: High Pressure - 8 mins, natural release - 45 mins.
9. When the pork is ready, remove the pork from the pot.
10. Turn on the sauté function again.
11. Mix the flour in the water first, then add in the sauce.
12. Cook until desired thickness. Season it if necessary.
13. Turn off the pot. Slice the pork loin and add the gravy on top.
ref: https://www.pressurecookrecipes.com/instant-pot-pork-loin
