Instant Pot Pork Loin with Honey Butter Garlic Sauce—tender slices of seasoned pork dripping with the most tasty sauce ever.
Instant Pot Pork Loin with Honey Butter Garlic Sauce
I’m happy to say that I’ve finally figured out how to make pork loin in the Instant Pot. Pork loin is tricky because it is a thick roast-type cut of meat but it is very lean. It is typically inexpensive at the grocery store. I bought mine for $1.62 per pound! It usually comes with 2 roasts to a package.
This Instant Pot pork loin is rubbed with seasonings and then browned in a little oil before it is pressure cooked. The browning helps with flavor. It is definitely worth the extra few minutes of prep time. Then the pork loin is pressure cooked for 18 minutes with a 10 minute natural pressure release. Make sure to use the natural release or you’ll get tough meat instead of tender. Then the pork loin is sliced into pieces and served with the scrumptious sauce drizzled (or poured) on top.
Pork loin isn’t the right cut of meat if you’re looking to make “pulled pork.” It doesn’t have the fat and collagen that is needed to pull pork. Pork loin is really great sliced and served with a creamy type of sauce. The pork loin is so lean that a creamy sauce (or in this case a sauce with butter) tastes really good with it.
What is the difference between pork loin and pork tenderloin?
Are you confused on the difference between pork loin and pork tenderloin? It can seem a little confusing. However they are NOT interchangeable in this recipe and most other recipes, for that matter.
As you can see in the photo, pork tenderloin is thin, skinny and small. Pork loin is wider and much larger. Both cuts are fairly lean. However, they should not be substituted for each other because their sizes and shapes are quite different.
If you’re looking for Instant Pot pork tenderloin recipes I have a very tasty one for Instant Pot pork tenderloin with gravy.
Some other names for pork loin are: Center cut pork loin roast, center cut pork roast, pork center loin roast, pork center cut rib roast, pork loin center cut, pork loin center rib roast, pork loin roast center cut, and pork loin rib half.
This recipe is fancy enough to be served to company and cheap enough to serve on a weeknight. Try it out soon! Serve it alongside some homestyle veggies or ranch mashed potatoes.
More Instant Pot Pork Recipes You’ll Love…
Instant Pot Pork Tenderloin with Mashed Potatoes
Instant Pot Marinated Pork Chops
Instant Pot Mexican Pulled Pork
Instant Pot Sweet and Sour Country Ribs
What Pressure Cooker Did You Use?
To make Instant Pot Pork Loin with Honey Butter Garlic Sauce I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Instant Pot Pork Loin with Honey Butter Garlic Sauce
- Prep Time: 20 minutes
- Cook Time: 18 minutes (plus 10 minute NPR)
- Total Time: 38 minutes
- Yield: 6 servings 1x
Description
Tender slices of seasoned pork dripping with the most tasty sauce ever.
Ingredients
For the rub:
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1 tsp kosher salt
- 1 tsp oil
- 2 pound pork loin (see note)
For browning:
- 1 Tbsp oil (I used olive oil)
For the sauce:
- 1/4 cup honey
- 1/4 cup melted butter
- 1 Tbsp minced garlic
- 2 Tbsp apple cider vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
For cooking:
- 1/2 cup chicken broth
- 1 medium yellow onion, quartered
For thickening:
- 1 Tbsp cornstarch
- 1 Tbsp water
Instructions
- In a small bowl stir together the paprika, thyme, garlic powder, onion powder, cayenne pepper, black pepper and kosher salt.
- Turn your Instant Pot to the saute setting. Rub oil on the pork loin. Then rub the seasoning mixture on all sides of the pork. When the Instant Pot says HOT on the display add in 1 Tbsp oil and swirl it around. Place the pork in the oil and let it brown for 4 minutes. Then turn it over and let it brown on the other side for 4 minutes. Use tongs to remove the meat from the pot and place it on a plate. Use the ½ cup chicken broth to deglaze the pot.
- Turn off the saute setting. In a bowl make the sauce by stirring together honey, butter, garlic, vinegar, salt and pepper.
- Place the quartered onion in the bottom of the pot. It will serve as a trivet to get the pork roast off of the bottom of the pot. Place the pork on top of the onion (if you don’t like onion just use a trivet). Pour the sauce over the top of the pork.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 18 minutes. When time is up let the pressure release naturally for at least 10 minutes and then move the valve to venting. Remove the lid. Check the pork for doneness. The middle of the pork should be 145°F. (I use this digital thermometer*). See note.
- Use tongs to remove the pork and place it on a cutting board or platter. Loosely tent it with foil.
- Remove the onion and discard. Turn the Instant Pot to the saute setting. Let the sauce/drippings in the pot reduce for about 3 minutes. Then in a small bowl stir together 1 Tbsp cornstarch and 1 Tbsp cold water until smooth. Stir the mixture into the pot and let the sauce thicken. Turn off the Instant Pot.
- Remove foil from pork and slice the pork in ¾ inch slices with a serrated knife and serve with the sauce drizzled on top.
Notes
If your pork isn’t done in 18 minutes you may need to add more pressure cook time. Pressure cook time depends on the thickness of the pork roast. Mine was a two pound roast and was about 3 inches thick at the thickest part. My thermometer registered 150°F. Because the Instant Pot was already hot from browning the pork loin it came to pressure fairly quickly. If you skip the browning, chances are you’ll need to decrease the pressure cooking time because the pot will take longer to come to pressure.
Pork loin and pork tenderloin are NOT the same thing. Please don’t substitute pork tenderloin in this recipe.
Recipe inspired by Recipe Tin Eats
- Category: Pork
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I made this recipe tonight and it was fantastic! My pork loin was about a pound and a half and I used the 3 Quart Instant Pot. This is definitely a keeper!
★★★★★
Thanks Tonia!
made this the other night – was anxious to finally have a recipe for a “tender and moist” pork loin. Was optimistic based on the comments. Sorry to say hubby and I were disappointed as I ended up once again with a dry pork loin. Followed the recipe exactly. Taste was fantastic – too bad the roast was dry. May try it again and cook for a few min less.
As for the leftovers – I made sandwiches of sorts. Sliced the chilled roast super thin (with a slicing machine), heated the sauce and then warmed the slices in the hot sauce. Placed warmed slices of pork on “open faces” chibatta rolls, topped with a bit more sauce, some spinach, and sliced swiss. Broiled until cheese melted. Made for great sandwich and sliced this thin the pork was tender!
★★★
The leftovers sound amazing! Perhaps cook for less time next time and use a full natural pressure release.
I’m sorry I ever discovered your site! That’s because every time I see another of your recipes, I just have to make it! So many good ones! Your detailed explanations with possible substitutions and slow cooker alternatives are great.
Now for my review. I followed the recipe exactly except my roast was 3.1 pounds so I cooked it 20 minutes as you suggested. Since the roast was larger, I added a little bit to the rub ingredients. I also served the onions with the roast. Next time, I think I’d make more gravy because it has such a delicious flavor. I served it with mashed potatoes. Another winner!
★★★★★
Haha Jeanie! I’m so glad you are here and finding lots of good recipes!!
Would be interested in turkey tenderloin, if you have any ideas.
Can you start with a frozen pork loin?
Yes you could try that. I would increase pressure cooking time by 5 minutes
This is the best pork loin I have ever made. So quick, tender, and the flavor was perfect. I skipped making the honey sauce, but thickened up the liquid left in the instant pot and it was so flavorful. This is my new go-to pork recipe!
★★★★★
Thanks Katie I am so glad you enjoyed it!
Made this tonight and LOVED IT!! I have the 8 quart instapot so unused a little more broth and had to do about 1.5 TBSP of cornstarch and water. I also chopped up the onions and added into the gravy. Only other variation was 20 minute cook time because of the size of the roast. But everything turned out perfect! Definitely making some mashed potatoes next time I make this. The gravy is soooo good!!!!!
★★★★★
So glad you liked it!
Have made this four times and is an amazing recipe. So delicious and an inexpensive cut to boot! Last time I doubled the sauce and when done cooking chopped up the cooked onions and put them back into the sauce! Served with TJ’s Pappardelle pasta. Thanks for the recipe, a real hit!
★★★★★
You’re welcome! Glad you enjoyed it John!
I have a just under 5 lb pork loin that is about between 2 1/2 to 2 3/4 inches. My question I see so many different cooking times in various recipes. The instant pot cooking chart says 20 min / lb. I am thinking that I will need to cut my loin in 1/2. Can you advise the cooking time and rule of thumb you go by? Thank you.
It is pork loin and not tenderloin right? The thing about pork loin is that it is very lean and I treat it like chicken breast. If you were cooking thick chicken breasts the time would be longer than smaller cutlets. If you cut in half I would go by the times listed in the recipe.
Yes it is a pork loin. It’s quite a nice size. Cut in half would be just under 2 1/2 lbs each.
Yes then go by the recipe
I made this roast last night; I followed the instructions as written and the roast turned out perfectly! The honey butter garlic sauce is the star of this recipe! My roast was two pounds and measured 2 inches at the thickest section. I did as another reviewer suggested: I added carrots with the onions. I did a 14 minute cook time with the 10 minute natural release. The roast temped at 142. The sauce made a delicious gravy for the pork and mashed potatoes!
Thank you for posting this recipe.
★★★★★
So glad it worked out well for you Marilyn!
Turned out great. I added some carrots and served with noodles. Really tasted good.
★★★★★
I love the idea of adding carrots and the noodles sound perfect!
My pork is 4.3 lbs. but only 3 inches at thickest part. How long would I cook it for? Also – I am using a 8 duo inapt – should I increase the liquid to 2 cups? I am new to instant but am excited to try this, Thank you!
Hi Rebekah, I would cook for 18 minutes since it’s not too thick. And I would use 1 cup chicken broth instead of the 1/2 cup for the 8 quart pot.
My pork wasn’t to temp after 18 minutes… I put it in for another 5. I’m letting it natural release again, is that right?
That’s what I would do!
Made this tonight, had gotten a full pork loin and had divided it up 8nto portions. Had small roast to cook, followed the recipe exactly, only changing the cooking time to 14min., Ince the roast was just 1.5lb. Came out perfect, meat was juicy and gravy was awesome!! Didn’t;t discard the onions,, since I love. onions , and there were flavorful, just added to. the gravy after it thickened up. This will definitely be added to my good to recipes!! Thanks for posing it.
★★★★★
So glad to hear it worked out well for you!
I did the recipe to the exact and it came out dry. Why was that?
Should’ve been moist. But very dry.😞
★★★
How thick was your pork loin?
My pork Loin was about 2-2.5 inches thick.
did you use pork tenderloin? https://www.thekitchn.com/whats-the-difference-between-pork-loin-and-pork-tenderloin-meat-basics-213408
No I used Pork Loin, however, I did used the custom setting on high for 18 mins. Was I suppose to use the setting just mark Pork?
No, either way would be the same. I think your roast was thinner so that’s why it got overdone. Pressure cooking cooks by thickness. the thicker the meat the longer it takes. Maybe because it was thinner it got way too done. That’s my best guess.
What would be the cooking time if I cooked the loin in two inch slices? Which I prefer. Thankyou so much.
That would be a short cooking time. I would try a 5 minute pressure cook time with 10 minute natural pressure release.
I have 2 pork tenderloins about 2.25 lbs each, will 18 minutes be enough?
That should be just fine!!
except you said not to use tenderloins, right?
oh shoot you’re right. I read the comment wrong. I thought she meant 2 pork loins. Yes I wouldn’t use pork tenderloins. Try this recipe for pork tenderloin: https://www.365daysofcrockpot.com/instant-pot-garlic-pork-tenderloin-and-mashed-potatoes/
Crockpot conversion please
Hi, I have a 2.8 lbs pork loin that’s only about 2.5 inches thick – how long do you suggest cooking this in the instant pot? Thank you – can’t wait to make this tonight!!
★★★★★
It’s close to what mine was. I would try 16 minutes.
I use a 8 qt pot. Can i add a few baking potatoes and carrots to make a one pot meal? I will leave both whole.
You are the best!!
Cathy
Yes that sounds like an amazing dinner! Should be fabulous.
My husband bought pork loin steaks – how would.i change the recipe to cook them? Would I start cooking the sauce a little first then add the steaks for.about 6 mins?
Steaks will probably need less time because they are not as thick. I would only cook them for 3 minutes after browning them.
My pork is no more than 3 inches but weighs 3 pounds 10 Oz would 30 mins be too long please
I think 30 minutes would be the right time. Make sure to use a natural pressure release so it doesn’t get all dried out.
If my pork loin is 4.33lb. How long do I cook it for?
Pressure cook time depends on the thickness of the pork roast. Mine was a two pound roast and was about 3 inches thick at the thickest part. If your pork loin is 4 inches at the thickest part I would cook for 24 minutes and 6 extra minutes for every inch thicker than that.
Seasoning turned out great but the loin was to dry for me. I cooked it 10 more minutes what can I do differently. I followed the recipe for everything else.
★★★
You cooked 10 more minutes than the recipe? That was probably the issue of it getting too dry.
My first thing I made in my instant pot…. was delicious! Will definitely make this one again the entire family loved it, the gravy was completely bomb but we didn’t eat the onions because they turned to mush! But wow!
★★★★★
Hi Sara, I’m glad you liked it and I’m glad you got an Instant Pot!
Hello Karen
I made this delicious pork for dinner last night! The whole family enjoyed it very much. A good recipe to offer to guests too!
I was hesitant about how much liquid to put in since I have an 8 quart. I went to see the link and finally decided to put 2 cups of liquid.
In addition, my meat was partially frozen, but I was able to coat it well and sear it. I put 21 mts and the same waiting time, finally everything was perfect!
Have you ever tried to make it with less butter?
Thank you for this great recipe!
★★★★★
Glad it worked out! I haven’t tried with less butter, but I’m sure you could and it would still taste great!
My loin is 3.8 pounds how long would I cook it?
Sue – I just took mine out of the IP, it was 3.82lbs and I cooked for 30 minutes. It was at 160 on the meat thermometer. I haven’t tasted it yet.
I made this tonight for supper and was very good. Will definitely make this again. Thanks for the recipe.
★★★★★
You’re welcome Charles!
I made this for supper tonight and turned out very good. Will definitely use this recipe again. Thanks for posting this.
★★★★★
Can I throw some baby reds or yukons in to cook at the same time?
I would do that but don’t cut them in half or anything, they’ll be plenty done with an 18 minute cooking time.
Turned out delicious. I didn’t discard the onions, but rather served it alongside the roast. Had to cook the pork a few more minutes than indicated. The seasonings were perfect.
★★★★★
Good idea on the onions!
I made this last night and it was a big hit with my family! It was so easy and delicious!
★★★★★
So happy to hear this Susan!
Made this last night and it was delicious. So tender and juicy. Will definitely make it again and especially when we have guests.
★★★★★
I’m glad you enjoyed it Margie!
Yes, this does sound AMAZING. Like others, I also would like the crockpot version (don’t have an IP).
Thanks, Janet
I have made many of your IP recipes and this is absolutely the best recipe ever! The sauce made it perfect. I took out the onions when it was finished cooking and tasted them and they were delicious. After the sauce was thickened, I added the onions back into the sauce and chopped them up. Yummy!
The 18 minutes cooking time was a bit too long since after the NPR for 10 minutes, the temperature of the pork loin was 170-180. The pork loin was still juicy and tasty especially with the sauce.
I would also like this recipe in the crockpot form.
★★★★★
Thanks Janice! I’m so glad you liked it!
Hi, Karen. I, too would like this recipe in its’ crockpot version. Any chance of getting it? Thnx,
Greg Snyder
★★★★★
I always get a loin a big one and cut roasts out of IT will try your recipe on Sunday thank you so much for all the delicious recipes
★★★★
You’re welcome Roselea!
I use an 8 qt IP. Is there enough liquid in this recipe for an 8 quart pot? I don’t want to get the dreaded “burn” notice!
I would read this article. It will help you understand more about liquid: https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/
If I adjust the cooking time can a boneless Boston butt be used cut into chunks?
I think it would work very well. And yes adjust the cooking time. I would increase it.
How would this need to be changed to make in the crock pot? Do you already have this as a crock pot recipe on your site?
I, too, have this same question. Call me silly, but the InstaPot frightens me a little. I have yet to figure out how to release the pressure properly!
I don’t have a crockpot version of this recipe yet. I need to though!
Stacy–Ditto on your IP Fears. There’s just something about a device which can also be used as a bomb that’s a little intimidating!
I realize it’s ridiculous, but way, way back in the far recesses of my mind, I picture the aftermath of a kitchen explosion. I’m having to explain to my insurance agent how I miss-set my IP controls and…