Instant Pot Pork Loin Roast and Apple Chutney #MultiCookerMonday

 Both components of this dish are made using the instant pot for a quick and delicious weeknight meal that is fancy enough to be served to weekend guests. 

Welcome to Multi Cooker Monday.........

Multi Cooker Monday is the brainchild of my friend Sue of Palatable Pastime.  She invites us each month to join her in sharing recipes using small kitchen appliances.  Today I am sharing an Instant Pot recipe.  I love my Instant Pot.

Multicooker Monday September 2020:

Recipes using the Instant Pot, Slow Cooker & More

• Air Fryer Roasted Red Pumpkin Bharta - Khaddu Ka Bharta from Sneha’s Recipe
• Chicken Chickpea Masala - Instant Pot from Food Lust People Love
• Instant Pot Pork Loin Roast with Orange Apple Chutney from A Day in the Life on the Farm
• Instant Pot Ragu from Making Miracles
• Slow Cooker Beef Oxtails from Palatable Pastime
• Thai Red Curry Baby Back Ribs (Instant Pot) from Karen's Kitchen Stories
• Toaster Oven Baked Eggs from Veggies First Then Dessert
• Toaster Oven Corn Bread from Sid's Sea Palm Cooking

This recipe makes much more chutney than is needed, even after halving the recipe as written, for the roast but it keeps well in the refrigerator and has been gracing our table with almost every meat we have served. I have also enjoyed it on toast in the morning.

I find that using an Instant Pot for pork roast not only saves time but also ensures tender, juicy results. I found this recipe on the Instant Pot Website under recipes.  I, of course, adapted it to our tastes and the availability of ingredients.  

Instant Pot, Roast, Entrees, Pork, One Pot Meals

Entrees, Pork

American

Yield: 8 Servings

Author: Wendy Klik

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Instant Pot Pork Loin Roast with Apple Chutney

Tender, juicy slices of pork topped with a flavorful apple chutney. All made in an Instant Pot with less time and little mess.

Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

Ingredients:

Chutney

• 4 apples, peeled, cored and cut into large dice
• 1/2 c. dried currants
• 1/2 small vidalia onion, chopped
• 1 T. ginger paste
• 1/2 c. pineapple orange juice
• 1/4 c. apple cider vinegar
• 3 T. brown sugar
• pinch of salt
• 2 shakes hot sauce
• dash of ground nutmeg

Pork Roast

• 1 (2-3 lb) Boneless Pork Loin Roast
• salt and pepper, to taste
• 2 T. butter
• 1 c. apple juice
• 1 Vidalia onion

Instructions:

Chutney

1. Combine the apple, currants, ginger, juice, vinegar, brown sugar, salt, hot sauce and nutmeg in the inner pot of the Instant Pot.  
2. Secure the lid to the sealing position.  Set for high pressure and set the time for 10 minutes.
3. When cooking is complete, vent the pot to release pressure and remove the lid.  Transfer chutney to a serving bowl and set aside.
4. Return inner pot to the Instant Pot and continue with Pork Roast.

Pork Roast

1. Season the roast with salt and pepper.  
2. Set the Instant Pot to saute setting. When display reads hot, add the butter and allow to melt.
3. Add the roast and sear it on all sides, about 5 minutes per side. Remove to a plate.  Add the juice to the pot while still on saute setting and stir, scraping up any browned bits stuck to the bottom of the inner pan.  Return the roast to the pot and add the onions.
4. Cancel the saute setting and secure the lid in sealed position.  Press the Meat/Stew setting and allow to cook until cycle is complete.  
5. Allow steam to release naturally for 15 minutes, then turn the valve to venting to allow any remaining steam to release.
6. Remove the roast from the Instant Pot to rest for 10 minutes or so before slicing and serving with the Chutney.  

Notes:

Recipe adapted from one found on the Instant Pot website

Calories

330.11

Fat (grams)

8.68

Sat. Fat (grams)

4.61

Carbs (grams)

57.85

Fiber (grams)

3.84

Net carbs

54.01

Sugar (grams)

51.01

Protein (grams)

7.96

Sodium (milligrams)

233.50

Cholesterol (grams)

32.94

https://adayinthelifeonthefarm.blogspot.com/2020/09/instant-pot-pork-loin-roast-and-apple.html

Property of A Day in the Life on the Farm

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