Looking to kick off 2022 right? Freson Bros will be featuring a centre cut bones pork loin roast as of Jan. 6. This recipe will give you a Pork Loin Roast topped with garlic, butter, and herbs, all in one pot!
2 to 2-1/2 pound boneless pork loin roast
1 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
3 tablespoons butter, melted
1 tablespoon minced garlic
1 tablespoon brown sugar
1 tablespoon soy sauce
3/4 teaspoon lemon zest
2 teaspoons chopped fresh parsley
1 teaspoon minced fresh thyme leaves
1 tablespoon olive oil
1 cup chicken broth (you can also use wine, beer, or water)
- Take pork loin out of the fridge 20 minutes before cooking.
- In a small bowl, whisk together the melted butter, garlic, brown sugar, soy sauce, lemon zest, parsley, and thyme.
- Season pork loin with salt and pepper; then, brush the butter mixture all around the meat. Set aside.
- Press the Sauté function on the Instant Pot and heat up the olive oil. When oil is hot, sear the pork loin on all sides until browned, about 2 to 3 minutes per side. Remove pork from IP and set aside.
- Add broth (or wine, beer, or water) to the Instant Pot and scrape up any browned bits from the bottom.
- Cancel the Sauté function and place a trivet in the IP and set the pork on top of the trivet. Lock the lid and pressure cook at HIGH PRESSURE for 15 minutes. Then, let pressure come down naturally for 15 minutes, and quick release any remaining pressure. Open the lid and check internal temperature with an instant read meat thermometer; it should read 145˚F. If it’s less than this, you can place the lid back on the pot to let the carryover heat cook the pork to doneness. Shouldn’t take more than 2 to 3 minutes.
- Transfer pork loin to a cutting board and let rest for 15 minutes before cutting. This will help seal in the juices.
- In the meantime, prepare the pan-sauce: Select the Sauté function on the IP and bring liquid to a boil. Continue to cook at a slow boil for 5 minutes, or until reduced by half, stirring occasionally.
- Slice the pork and serve with the pan juices.
Roast a little too fancy for your fussy eaters? Why not try this Pulled Pork recipe?
FOR THE PORK
4 lb. boneless pork shoulder
3 tbsp. packed brown sugar
1 tbsp. kosher salt
1 tbsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
Freshly ground black pepper
2 tbsp. vegetable oil
12 oz. lager
FOR THE BARBECUE SAUCE + SANDWICHES
1 1/2 c. ketchup
1/3 c. apple cider vinegar
1/2 c. Dijon mustard
1/4 c. brown sugar
2 tbsp. Worcestershire sauce
Buns, for serving
Make pork: Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.
In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper. Rub all over pork. (This can be done the night before.)
In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!)
Pour beer around pork and cover with lid. Transfer to oven and cook until pork is beginning to turn tender, about 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork, 1 to 2 hours more.
Remove pork from Dutch oven and let rest while you prepare barbecue sauce.