This easy Instant Pot pork loin recipe with balsamic glaze is a perfect combination of savory and sweet flavors.
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This balsamic and brown sugar glazed pork loin is the perfect weeknight meal, but it's also special enough for Sunday Supper and any holiday dinner!
The tender and juicy pork paired with the tangy balsamic glaze will have your taste buds singing!
❤️ Why You'll Love Our Recipe
- tested recipe that works
- quick and easy 30 minute meal
- big flavors without much effort
🧂 Ingredients
- boneless pork loin roast - be sure you're not getting pork tenderloin
- brown sugar and balsamic vinegar - contrasting flavors for the glaze
- vegetable stock - for additional volume and body to the glaze
- soy sauce - adds umami flavor
- cornstarch - to thicken the glaze
- olive oil - to sear the meat
- kosher salt, black pepper, paprika, chili powder - to add flavor
Out of something you need? Check out our free ingredient substitutions printable!
🔪 Instructions
Here's a brief overview of how to cook pork loin in the Instant Pot. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Season the pork loin.
- On the SAUTE setting, sear the meat for 1 minute on each side.
- Add brown sugar, paprika, and chili powder on top of the pork.
- Whisk together the remaining sauce ingredients and pour over the pork.
- Close the lid and valve; set on HIGH pressure, and natural pressure release at the end.
- Make a cornstarch slurry.
- Remove the meat. Return the instant pot to the SAUTE setting and pour the slurry in.
- Once thickened, serve the balsamic brown sugar glaze over the sliced pork loin.
🥄Equipment
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In addition to a liquid measuring cup, measuring spoons, and dry measuring cups, you will also need an Instant Pot (this is the one I have) to make this great recipe. I like that this model is a multi-cooker that's easy to use.
Be sure to check out my Juggling Act Mama Storefront on Amazon where you'll find all kinds of great products that will make your life easier! Thanks so much for being a part of Juggling Act Mama ❤
⭐ Ang's Tips
✔️ Check the pork with a meat thermometer for doneness. The USDA recommends cooking pork chops, pork loin, and pork tenderloin to an internal temperature 145°F.
✔️ When you remove the pork loin, place it onto a cutting board and loosely cover it with aluminum foil. This will allow the meat to rest and the juices to redistribute throughout the meat.
🍲 Storage
To Store: Leftover pork should be stored in an airtight container in the fridge for 3-4 days. (These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 30 second intervals until heated throughout. Take care not to over heat as the pork will become tough and chewy.
Related: Leftover Pork Casserole
📖 Variations
The first time you try any new recipe we recommend that you make it just as it is written on the recipe card since that is how the delicious recipe has been tested. However, the next time you make our recipe, you might want to try one of these ideas:
You can substitute the honey with maple syrup for a different flavor profile.
If you do not have vegetable stock, you can use chicken broth instead.
Instead of the paprika and chili powder, substitute our pork seasoning rub.
How to Slow Cook Pork Loin
No Instant Pot? No problem! This is hands down the best balsamic pork tenderloin crockpot recipe you have ever made!
- Season the pork and place it into the slow cooker with all the ingredients except for the cornstarch and water.
- Set on LOW for 4 hours or HIGH for 6 hours.
- Remove the meat and tent to rest.
- Stir in the cornstarch slurry to thicken the sauce.
- Slice the pork roast and serve with the balsamic sauce.
🍴 Serving Suggestions
Serve the glazed pork loin with quick parmesan risotto, brown sugar sweet potatoes, or mashed potatoes and a fresh green salad for a complete meal.
Looking for more side dish ideas? Try our roasted broccoli and skillet green beans, or check out what to serve with pork tenderloin.
Similar Recipes
My sweet friend Deb calls me the "queen of pork," which sounds a little odd but considering how many yummy pork recipes I share here, she might be right!
If you love pork cooked in the Instant Pot, you'll want to try our pork tenderloin and potatoes (pictured below) and pork carnitas recipes. Here are some other delicious pork recipes:
Not ready to make this balsamic and brown sugar pork loin recipe yet?
When you do make it, please come back and comment and leave me a 5-star rating below! ⭐⭐⭐⭐⭐
Instant Pot Pork Loin
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Ingredients
- 1 tablespoon olive oil
- 1 pound pork
- ½ cup brown sugar - divided
- ¼ teaspoon paprika
- ⅛ teaspoon chili powder optional
- ⅓ cup balsamic vinegar
- 1 cup vegetable stock
- 3 tablespoon soy sauce
- 2 tablespoon cornstarch
Instructions
- Instructions
- Set the Instant Pot on the Saute setting. Add the olive oil.
- Season the pork with salt and pepper on all sides. Add it to the Instant Pot and sear for about 1 minute on each side.
- Add about 4 tablespoon of the brown sugar directly on the pork loin. On top of the brown sugar, sprinkle with paprika and chili powder.
- In a small bowl, whisk together the remaining brown sugar, soy sauce, balsamic vinegar and stock. Pour the liquid mixture into the Instant Pot.
- Close the lid and valve and set on HIGH pressure for 15 minutes, natural pressure release at the end.
- Remove the meat from the pressure cooker. Tent with foil to keep warm. Turn the Instant Pot back to the sauté setting.
- In a small bowl, whisk together 4TBSP of COLD water with the cornstarch to make a slurry. Whisk the slurry into the balsamic liquid. As it cooks, the cornstarch will thicken the glaze.
- Slice the pork loin and serve hot with the balsamic vinegar glaze drizzled over the top.
Equipment
Notes
How to Slow Cook Pork Loin
- Season the pork and place it into the slow cooker with all the ingredients except for the cornstarch and water.
- Set on LOW for 4 hours or HIGH for 6 hours.
- Remove the meat and tent to rest.
- Stir in the cornstarch slurry to thicken the sauce.
- Slice the pork roast and serve with the balsamic sauce.
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