Recipes/Cooking
This Power Pressure Cooker XL pork loin recipe delivers moist, tender meat every time. I developed this method after years of perfecting pork dishes at The Smoky Pig.
The pressure cooker locks in juices, transforming lean pork loin into succulent, fall-apart tender meat. Simple seasoning and precise timing create restaurant-quality results at home.
What you get is perfectly cooked pork with a light crust and incredibly moist interior. The pressure cooker does most of the work, making this dish surprisingly hands-off.
Serve with roasted vegetables or mashed potatoes for a complete meal. Here's how to make it.
Ingredients for Power Pressure Cooker Xl Pork Loin
These premium ingredients transform lean pork loin into a pressure-cooked masterpiece with restaurant-quality results.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Loin 🥩 | 2 lb | Boneless, trimmed of excess fat |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred for even seasoning |
| Black Pepper 🌶️ | 1 tsp | Freshly ground for optimal flavor |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt for pure flavor |
| Onion Powder 🧅 | 1 tsp | Enhances depth of seasoning |
| Dried Thyme 🍃 | ½ tsp | Rubbed between fingers to release oils |
| Dried Rosemary 🌿 | ½ tsp | Crushed to activate aroma |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for high-heat searing |
| Chicken Broth 🍲 | 1 cup | Low-sodium to control seasoning |
| Apple Cider Vinegar 🍏 | 1 tbsp | Adds subtle tang to moisture |
| Butter 🧈 | 2 tbsp | Unsalted, for finishing richness |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The pork loin is the foundation—opt for boneless, well-marbled cuts from a trusted butcher or Whole Foods. Diamond Crystal kosher salt ensures even seasoning without bitterness. For the herbs, Penzeys offers exceptional quality, but any fresh, potent dried herbs work. The olive oil should be extra-virgin for best searing results, as refined oils lack depth.
No chicken broth? Vegetable broth with a pinch of soy sauce adds umami depth. Out of apple cider vinegar? White wine vinegar at half the amount works. The butter can be omitted, but it adds a velvety finish that complements the pork’s natural juices. For a smokier profile, add half a teaspoon of smoked paprika to the dry rub.
Store raw pork in the fridge for up to 3 days or freeze for 6 months. Leftovers keep for 4 days refrigerated or freeze beautifully. Reheat gently to preserve moisture—microwave with a damp paper towel or warm in a covered skillet with a splash of broth.
Why You'll Love This Recipe
- I’ll be real: the pork tastes even better sliced cold for lunch the next day, and it reheats like a dream.
- Set It and Forget: I toss the pork loin in with salt, pepper, and those powders, seal the lid, and walk away—dinner practically cooks itself.
- Crispy Outside, Tender Inside: Honestly, the pressure cooker locks in juice while the quick sear gives it that golden crust I crave.
- Feeds the Whole Crew: Between us, one 3-pound loin stretches to sandwiches, tacos, and salads for the whole week without breaking the bank.
Step-by-Step Instructions for Power Pressure Cooker XL Pork Loin
Precise timing and pressure control deliver exceptionally moist pork loin with minimal effort.
Season the Pork Loin Thoroughly
Pat the 2 lb Pork Loin dry with paper towels to ensure proper browning. In a small bowl, combine the 1.5 tsp Kosher Salt, 1 tsp Black Pepper, 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Dried Thyme, and 0.5 tsp Dried Rosemary. Rub this mixture evenly over all surfaces of the pork loin.
The herbs should release their aroma as you work them into the meat. This seasoning blend creates a flavorful crust while keeping the interior juicy. Let the seasoned pork loin sit at room temperature for 15 minutes to allow the salt to begin penetrating the surface.
Sear the Pork Loin for Depth of Flavor
Set the Power Pressure Cooker XL to the sauté function on medium-high heat. Add the 2 tbsp Olive Oil and allow it to heat until shimmering. Carefully place the pork loin in the pot and sear on all sides for 2-3 minutes per side until golden brown.
This searing step develops a rich fond that will enhance the final dish. Use tongs to turn the pork loin, avoiding piercing the meat with a fork. Once all sides are seared, transfer the pork loin to a plate and set aside temporarily.
Deglaze and Pressure Cook
With the sauté function still on, pour in the 1 cup Chicken Broth and 1 tbsp Apple Cider Vinegar. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot. This deglazing process incorporates maximum flavor into the cooking liquid.
Return the pork loin to the pot, securing the lid and setting the valve to sealing. Cook on high pressure for 25 minutes. The pressure cooking locks in moisture while infusing the pork with the aromatic cooking liquid. After cooking, allow for a natural release for 10 minutes before quick-releasing any remaining pressure.
Finish with Butter and Rest
Once the pressure has fully released, carefully open the lid. Transfer the pork loin to a cutting board and tent loosely with foil. Stir the 2 tbsp Butter into the cooking liquid in the pot until melted, then pour this over the pork loin.
Let the pork loin rest for 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each slice remains moist. The internal temperature should reach 145°F for perfect doneness.
Slice and Garnish
Slice the pork loin into ½-inch thick slices against the grain. Arrange on a serving platter and spoon some of the cooking liquid over the top. Garnish with the 0.25 cup Fresh Parsley, chopped.
The parsley adds a bright, fresh contrast to the rich pork. Serve immediately while the pork loin is still warm and at its most tender. The pressure cooking method guarantees a moist result that traditional roasting often struggles to achieve.
Pro Tips For Making Power Pressure Cooker Xl Pork Loin
- Sear First: Always brown the pork loin in the pressure cooker first—5-6 minutes per side on sauté mode. I learned this the hard way when my first attempt came out pale and bland.
- Trim the Fat: Trim excess fat from the pork loin before seasoning, but leave a thin layer for flavor. Sounds tedious, but it actually changes the outcome.
- Skip Overfilling: Never exceed the 2/3 max fill line in your Power Pressure Cooker XL, even with liquid. After ruining a batch with a messy overflow, I now measure twice.
- Use a Rack: Place the pork loin on the trivet that comes with your cooker—keeps it out of the liquid so it doesn’t boil instead of pressure-cook. My grandmother swore by this, and she was right.
Serving Suggestions for power pressure cooker xl pork loin
Classic Southern Sides
I love pairing this pork with creamy mashed potatoes—the buttery richness complements the lean meat perfectly. Use Yukon Golds for the creamiest texture. A classic green bean casserole with crispy fried onions adds that nostalgic Southern touch we all grew up with. 💛
Fresh and Light Options
For a brighter plate, try roasted Brussels sprouts with a balsamic glaze—toss 1 lb trimmed sprouts with 2 tbsp olive oil and roast at 400°F for 20 minutes. A simple apple-fennel salad with thinly sliced Granny Smith apples offers a crisp, refreshing contrast.
Comfort Food Pairings
Buttermilk biscuits from my childhood in Georgia are ideal for soaking up the juices. I use White Lily flour for authentic Southern fluffiness. For heartier meals, cheesy grits with sharp cheddar create a satisfying base that feels like home.
Vegetable Medleys
A mix of roasted carrots and parsnips brings out natural sweetness that pairs beautifully with pork. Toss 2 cups chopped veggies with 1 tbsp honey and 1 tsp thyme, then roast at 400°F for 25 minutes. 🌟
Sauce and Garnish
Spoon extra cooking liquid over the pork as a light au jus. A sprinkle of chopped fresh rosemary adds aromatic depth. For heat lovers, offer spicy mustard or pickled jalapeños on the side to cut through the richness.
Nutrition Facts
Frequently Asked Questions
Can I use pork shoulder instead of loin?
Yes, but adjust the time to 35 minutes on high pressure. Shoulder has more connective tissue, so it needs longer to become tender.
Why did my pork come out dry?
Overcooking is the usual culprit. Pork loin is lean and cooks quickly under pressure. Always use a meat thermometer to ensure it reaches 145°F and no higher.
Can I add vegetables to cook with the pork?
Place 1-inch chunks of carrots, potatoes, or onions on the rack above the liquid. They’ll steam perfectly in 25 minutes.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months.