Craving that slow-cooked, Sunday roast flavor but don’t have all day? This Instant Pot Italian Pork Roast is your answer! We’re talking incredibly tender, fall-apart pork loin infused with a vibrant marinade of rosemary, lemon, and smoky paprika. The pressure cooker does the heavy lifting, locking in all the moisture and flavor, while a quick trip to the oven gives it that perfect, golden-brown finish. It’s a rustic, comforting dish that tastes like it took hours, but comes together in under 60 minutes. Get ready to impress!
Ingredients
• (Total Time: 45 MIN| Serves: 4)
• 1 lb / 450g boneless pork loin, chopped into 4 pieces
• 1 cup / 240ml olive oil
• ¼ cup / 60ml apple cider vinegar
• 2 tbsp Dijon mustard
• 1 lemon, sliced
• 3 tbsp butter, melted
• 1 tbsp dried rosemary
• 2 tsp garlic powder
• 2 tsp smoked paprika
• ½ tsp dried thyme
• 2 tsp salt
• 1 tsp freshly ground white pepper
• 1 cup / 240ml water, for the Instant Pot
Instructions
1. In a medium-sized bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, lemon slices, and all spices (rosemary through white pepper) to create the marinade.
2. Add the pork pieces to the bowl, turning to coat each one thoroughly. Transfer the pork and all the marinade to a large resealable bag and refrigerate overnight, or for at least 4 hours.
3. About 30 minutes before cooking, remove the pork from the refrigerator to allow it to come to room temperature.
4. Pour 1 cup of water into the stainless steel insert of your Instant Pot and place the trivet at the bottom.
5. Arrange the marinated pork pieces in a small, oven-safe bowl that fits inside the Instant Pot. Drizzle with about 3 tablespoons of the marinade from the bag. Loosely cover the bowl with aluminum foil.
6. Place the bowl on the trivet. Secure the Instant Pot lid, set the steam release handle to the “Sealing” position, and press the “Meat/Stew” button. Set the cook time for 20 minutes.
7. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure. Open the lid.
8. While the pressure is releasing, preheat your oven to 400°F / 200°C. Line a baking sheet with parchment paper.
9. Carefully transfer the cooked pork from the bowl to the prepared baking sheet. Generously brush the pork with more of the reserved marinade.
10. Roast for 15 minutes, or until the exterior is golden brown and slightly crisp.
11. Remove the pork from the oven, brush with the melted butter, and let it rest for 5 minutes before serving immediately.
Nutritional Information
• Per Serving: Calories 351 | Total Fats: 25.4g | Net Carbs: 0.2g | Protein: 29.9g | Fiber: 0.1g
Pro Tips
• For a deeper flavor and color, sear the pork pieces in the Instant Pot on the “Sauté” function with a little oil before pressure cooking. Remove the pork, deglaze the pot with the water, then proceed with the recipe.
• Don’t discard the leftover marinade and drippings! Simmer them in a saucepan on the stove for 5-7 minutes to create a delicious pan sauce to pour over the finished roast.
• Letting the pork rest for 5-10 minutes after roasting is crucial. This allows the juices to redistribute throughout the meat, ensuring every bite is tender and moist.
• This marinade works wonderfully with other cuts of meat. Try it with boneless, skinless chicken thighs (adjusting cook time) or even a beef chuck roast for a different twist.
FAQ
Q: Can I use a different cut of pork for this recipe
A: Yes, this recipe is versatile. While pork loin is recommended for its tenderness, a pork shoulder or butt would also work well. You may need to adjust the pressure cooking time to 30-40 minutes for tougher cuts to ensure they become fall-apart tender.
Q: Do I have to marinate the pork overnight
A: For the best flavor, marinating for at least 4 hours is highly recommended. If you’re short on time, even a 30-minute marinade will add flavor, but the Italian herbs and lemon won’t penetrate the meat as deeply.
Q: Is the final step in the oven necessary
A: While the pork will be fully cooked and tender in the Instant Pot, the final 15-minute roast in the oven is crucial for achieving that classic golden-brown, slightly crispy exterior. It adds texture and visual appeal, making it taste and look like a traditional slow-roasted pork.
Q: What can I serve with this Italian pork roast
A: This pork pairs beautifully with creamy polenta, roasted potatoes, or a simple green salad. For a complete meal, consider serving it with sautéed spinach or roasted asparagus.
