Look at these beautiful slices of pork loin. You can accomplish this in a very short amount of time with a beloved Instant Pot. My Family Night Dinner crowd loved this one, although we didn’t eat it all together – Jack got last-minute tickets to Lyle Lovett and John Hiatt at the Keith Albee theatre, so dinners were put in containers and Jessica took Ger, Cassie, and Kyler’s to the box. Anyway, I got texts later about this great meal. Cassie was doing a Whole30 Whole14 (lol) and this fit into her eating plan perfectly also!
I put the following ingredients into a 9 x 12 baking dish, just to marinate: (if you want to use a Ziplock bag, that’s fine, too, but my pork loin was big!)
1 small white onion, diced
2-3 cloves fresh garlic, run through a garlic press
1/2 cup dried cherries (or more)
3 TBSP olive oil
2-3 TBSP balsamic vinegar (a cherry-infused one will double the cherry flavor, but isn’t essential for this recipe’s success. Also, thick balsamic reduction works here, too)
2/3 cup beef bone broth (chicken stock works – I’ve done it this way)
1/4 tsp red pepper
1/4 tsp rosemary
I stirred this all up in the 9 x 12 dish.
Next, just to make sure my pork loin cooked quickly and fit into the Instant Pot, I cut my 3 1/2 lb pork loin into 4 chunks.
I sprinkled the pork with sea salt and freshly ground black pepper and laid them in the marinade. I flipped the pork every few minutes while washing and prepping organic sweet potatoes and golden beets. After maybe 15 minutes, I put the pork and the marinade into the Instant Pot and set it on manual 40 minutes with NPR 10.
When it was finished, I sliced the pork loin and poured all that liquid on top of it. What a delicious protein and faster than my beloved Double Cherry Pork Tenderloin because I was able to do other things while the Instant Pot was busy.
If your pork loin isn’t as big, just adjust your time down a little from the 40 minutes on manual.