Home>Recipe>Instant Pot Pork Loin Roast with Pineapple Salsa Recipe
Recipe
Instant Pot Pork Loin Roast with Pineapple Salsa Recipe
Published: April 1, 2024
This instant pot pork loin roast is my go-to for a hearty meal. The pineapple salsa adds a tropical twist, making every bite a perfect blend of savory and sweet.
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Let me share this fabulous find with you - my instant pot pork loin roast with pineapple salsa. Trust me, your taste buds are in for a thrilling ride with this one. Juicy pork loin, simmered to perfection in the pressure cooker, coupled with a fresh, zesty pineapple salsa. It's a combination that's bound to make your dinner table the talk of the town! So, let's get cooking folks!
Ingredients for Pork Loin Roast with Pineapple Salsa
- Pork loin roast: The main protein in this dish, tender and juicy when cooked, pairs well with the sweet pineapple salsa.
- Pineapple chunks: Adds a tropical sweetness to the dish, balancing the savory flavors of the pork loin roast perfectly.
- Red bell pepper: Provides a pop of color and a crunchy texture, adding freshness and a hint of sweetness to the salsa.
- Red onion: Adds a sharp and tangy flavor to the salsa, complementing the sweetness of the pineapple and bell pepper.
- Jalapeno: Adds a spicy kick to the salsa, balancing the sweetness of the pineapple and adding depth of flavor.
- Garlic: Enhances the overall flavor profile of the dish, adding a savory and aromatic element to the pineapple salsa.
- Cilantro: Adds a fresh and herbaceous flavor to the salsa, brightening up the dish with its citrusy notes.
- Lime: Provides a zesty and tangy flavor to the salsa, adding a refreshing citrus kick to the dish.
- Chicken broth: Used to cook the pork loin roast, infusing it with flavor and keeping it moist and tender during cooking.
Pineapple contains an enzyme called bromelain that can help tenderize the pork loin roast, making it even more flavorful and juicy when cooked in the instant pot.
Kitchen Tools and Equipment Needed
- Instant Pot: For pressure cooking the pork loin roast quickly and efficiently.
- Knife: To dice the red bell pepper, red onion, jalapeno, and mince the garlic for the pineapple salsa.
Frequently Asked Questions
Serves: 4 people
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Ingredients:
- 2 lb pork loin roast
- 1 cup pineapple chunks
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 jalapeno, seeded and diced
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1 lime, juiced
- Salt and pepper to taste
- 1 cup chicken broth
Instructions:
- Season the pork loin roast with salt and pepper.
- Place the pork loin roast in the Instant Pot and add chicken broth.
- Close the lid, set the valve to sealing, and cook on high pressure for 45 minutes.
- While the pork is cooking, mix together pineapple, red bell pepper, red onion, jalapeno, garlic, cilantro, lime juice, salt, and pepper to make the salsa.
- Once the pork is done, allow for a natural pressure release for 10 minutes, then do a quick release.
- Remove the pork from the Instant Pot and shred with two forks.
- Serve the shredded pork with the pineapple salsa on top.
Read more: How to Make Salsa in the Instant Pot
Nutritional value:
Per Serving in Calories: 350 kcal | Carbohydrates: 15 g | Protein: 30 g | Total Fat: 18 g | Saturated Fat: 6 g | Trans Fat: 0 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 3 g | Cholesterol: 90 mg | Sodium: 500 mg | Dietary Fiber: 2 g | Sugar: 10 g | Calcium: 50 mg | Potassium: 600 mg | Iron: 2 mg | Vitamin A: 200 µg | Vitamin C: 30 mg
Preparing Pork Loin Roast in Advance and Freezing Tips
Make Ahead Instructions
- Cook the pork loin roast as directed in the recipe.
- Allow the shredded pork and pineapple salsa to cool completely.
- Store the shredded pork and pineapple salsa separately in airtight containers in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the shredded pork and pineapple salsa completely.
- Place the shredded pork in a freezer-safe container or bag, removing as much air as possible before sealing.
- Store the pineapple salsa in a separate freezer-safe container.
- Label the containers with the date and store in the freezer for up to 3 months.
