(Total Time: 45 MIN| Serves: 4)
1 lb boneless pork loin, chopped into 4 pieces
1 cup olive oil
¼ cup apple cider vinegar
2 tbsp Dijon mustard
1 lemon, sliced
3 tbsp butter
1 tbsp dried rosemary
2 tsp garlic powder
2 tsp smoked paprika
½ tsp dried thyme
2 tsp salt
1 tsp white pepper, freshly ground
In a medium-sized bowl, combine together olive oil, apple cider, Dijon, lemon slices, dried rosemary, garlic powder, smoked paprika, thyme, salt, and pepper. Mix well and add pork.
Coat each piece with the mixture and place in a large Ziploc bag, refrigerate overnight.
Plug in the instant pot and pour in one cup of water. Set the trivet at the bottom of the stainless steel insert.
Remove the meat from the refrigerator about 30 minutes before cooking. Place in an oven-safe bowl and drizzle with some of the marinade – about 3 tablespoons.
Loosely cover with aluminum foil and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Meat’’ button. Cook for 20 minutes.
When done, release the pressure naturally and open the lid.
Preheat the oven to 400 degrees. Line some parchment paper over a baking sheet and add the meat.
Generously brush with the marinade and roast for 15 minutes.
When done, remove from the oven and brush with butter. Serve immediately.
Per Serving (Calories 351| Total Fats: 25.4g | Net Carbs: 0.2g | Protein: 29.9g |Fiber: 0.1g)