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5 from 9 votes

Instant Pot Pork Loin Roast Recipe

A juicy and tender Instant Pot pork loin roast topped with maple orange glaze.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Bites
Cuisine: American
Keyword: instant pot, one pot, pork, pork loin, pork roast, pressure cooker, quick dinner recipes
Servings: 8
Calories: 494kcal


  • Instant pot or pressure cooker
  • Large plate or cutting board
  • Sauce pan
  • Mixing bowl
  • Whisk or rubber spatula


For the pork loin:

  • 1 Belcampo Seasoned Pork Loin Roast Their pork loin roast comes pre-seasoned with orange zest, fennel seed, sage, garlic and red chili flake.
  • 1 cup bone broth for roasting

For the maple orange glaze:

  • 1 cup orange juice
  • 1 cup dark maple syrup
  • 1 tbsp Dijon mustard
  • 1/3 cup cold water
  • 1 tbsp cornstarch


  • Before cooking, let your pork loin roast come to room temperature. Take it out of the refrigerator to sit for about 20 minutes. 
  • Set the Instant Pot to the sauté setting. Once it show as “hot”, line it with a small layer of olive oil. 
  • If you’d like to sauté the outer layer of your pork loin first, then place the room temperature pork loin in the Instant Pot and sear it for approximately 4 to 5 minutes per side. Then, remove it from the pot and place it on a large plate or cutting board. Turn the sauté setting off on the Instant Pot and remove the pork loin to switch the setting to meat/stew.
  • If you choose to sauté the pork in advance, be sure to deglaze your Instant Pot pan. Remove any of the seared brown bits on the bottom of the pot.
  • Insert the metal roasting rack and add 1 cup of beef bone brother to the instant pot. Once the meat/stew temperature is ready, place your pork loin on the roasting rack. Twist the lid of the Instant Pot, locked in place.
  • Let it cook for approximately 17-20 minutes for a medium rare pork loin, or to an internal temperature of 145 degrees.
  • While the pork loin is cooking use a stove top pan to make your orange maple syrup glaze by combing the orange juice, brown sugar, and dijon mustard on medium heat.
  • In a separate bowl, whisk the water and cornstarch until it has fully dissolved. Then, add it to the orange juice mixture on the stove. Let it come to a boil and then stir for another two minutes.
  • Now check the pork loin to see if it has come for a 145 degree internal temperature using a meat thermometer after releasing the Instant Pot quick pressure before removing the lid. 
  • Once you’ve checked the pork loin and it’s to temperature, remove it from the instant pot and place it on a cutting board or plate and let it sit about 15 minutes.
  • Cut away the pork loin netting and place the pork loin on a serving platter and pour the glaze over top.


  • Store any leftovers in an airtight container. It will keep in the refrigerator for up to 4 days. 
  • To freeze, store in an airtight container for up to 3 months in the freezer. To reheat, thaw the pork loins in the fridge overnight. 
  • Reheat the leftovers in the microwave or on the stovetop.


Calories: 494kcal | Carbohydrates: 31g | Protein: 63g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 173mg | Sodium: 171mg | Potassium: 1179mg | Fiber: 1g | Sugar: 27g | Vitamin A: 62IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 2mg