Pressure Cooker Pork LOIN

Recipe with video #4! This is super easy and super delicious, 10+/10 all the way. I has intended to try a different recipe originally, which was for pork TENDERLOIN, not the same thing, can't substitute. I had thawed the pork LOIN out in the fridge and didn't look closely at the label (obviously)...and didn't have enough time to go get a TENDERLOIN, so I had to find a different recipe to try. I'm very glad this happened, as this recipe is sooooo tasty! In the video, I keep accidentally calling it a tenderloin, and I'm a bit less organized than usual, so I hope everyone still enjoys it anyway (and pardon the parts where we forgot to do the lighting correctly) :)

Link to my YouTube video for the recipe: https://youtu.be/OQo4pq9YOhQ

Link for original recipe: https://diethood.com/instant-pot-pork-loin/

Recipe below contains my modifications.

Ingredients:

1.7 lb. pork LOIN (this is the weight I used; you can go up to 2.5 lbs, and if you do, increase pressure time by a minute or two)

3 T. butter, melted

1 T. bottled minced garlic

1 T. brown sugar

1 T. soy sauce

3/4 tsp. lemon zest

1 tsp. dried parsley (or 2 tsp. fresh)

1 tsp. fresh thyme leaves, minced

1 tsp. fine sea salt

freshly ground black pepper (I didn't measure, but recipe says 1/2 tsp)

1 T. olive oil

1 c. chicken broth

optional: small amount of cornstarch slurry (I used about 1/2 tsp. with maybe equal amount of water)

Directions:

1. Leave pork loin out at room temperature for 20-30 min prior to cooking. Trim off silverskin (if any), but leave fat cap in place.

2. In a small bowl, whisk together melted butter, garlic, brown sugar, soy sauce, lemon zest, parsley, and thyme.

3. Season the pork loin all over with the sea salt and fresh pepper, then brush the melted butter mixture all over.

4. Add the 1 T. olive oil to the pot of a pressure cooker and set to "sauté". Once the oil has heated, add the pork loin (I also scraped the excess seasoning from the plate I had it on, into the pot) and cook for 2-3 min per side.

5. Stop the sauté function. Transfer pork loin to clean plate, leaving drippings in the pot. Place the pressure cooker trivet in the pot, add the chicken broth, then place pork loin atop the trivet.

6. Close lid (check that the pressure valve is closed!) and set for pressure cook for 14 min (I used "poultry" setting on mine, as it doesn't have a "pork" setting).

7. At the end of pressure cooking, let the pressure release naturally for at least 15 min, then quick release the rest. (Note: you can go until fully released naturally if desired; I went 20 min and there was barely any pressure to "quick" release).

8. Carefully open lid and transfer pork to cutting board. Tent with foil and let rest for 15 min. 

9. Meanwhile, set the pressure cooker to "sauté" and cook the sauce for 5 min. If desired, mix in a small amount of cornstarch slurry to help thicken the sauce. (Note: I added the slurry after the 5 min and let cook for remaining rest time of the pork.)

10. Slice up pork, serve with sauce and enjoy!