Pressure Cooker Garlic Honey Butter Pork Loin
Tender, juicy, pork loin in a garlic honey butter sauce.
Equipment
- Electric Pressure Cooker
Ingredients
- 3-4 lb. pork loin
- 2 Tbsp. olive oil
- 3/4 cup water
RUB
- 2 tsp paprika
- 2 tsp thyme
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper
- 2 tsp salt
- 1 tsp pepper
GARLIC HONEY BUTTER SAUCE
- 3/4 cup honey
- 1 stick butter melted
- 5 cloves garlic minced
- 1/4 cup apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
SLURRY
- 3 Tbsp. corn starch
- 6 Tbsp. cold water
Instructions
TO MAKE THE RUB
- Combine all rub ingredients together in a bowl and stir.
TO MAKE THE GARLIC HONEY BUTTER SAUCE
- Melt the butter in a microwave safe container, or on the stove-top.
- Add the honey, garlic, apple cider vinegar, salt and pepper, and mix well.
COOKING THE PORK LOIN
- Pat the pork loin dry with a paper towel, add the rub covering all sides and rub in well.
- Press the saute/sear button on the pressure cooker and add the oil when hot.
- Place the seasoned pork loin in the oil in the pot and brown on all sides, just a minute or two per side.
- Remove the pork loin to a plate and add 3/4 cup water to the pot to deglaze it. Make sure to scrape all the brown bits from the bottom of the pot to prevent burning.
- Add the pork loin back to the pot and pour the sauce over the top. Do NOT stir.
- Cook on high pressure for 15 minutes then let naturally release pressure for an additional 15 minutes.
- Release the rest of the pressure and open the lid once the pressure pin has dropped.
- Remove the pork loin to a platter and cover with foil to rest.
- Make the corn starch slurry by combining 3 tbsp corn starch and 6 tbsp cold water and stir until there are no lumps.
- Press the saute/sear button and bring the sauce to a boil, whisking occasionally.
- Pour in the slurry and whisk until thickened. Turn the pressure cooker off.
- Pour some sauce over the pork loin and reserve the rest to serve with the meat.
- Slice and serve warm. Enjoy!