Mediterranean Instant Pot Pork Roast

This Instant Pot Pork Roast With Blood Oranges features a succulent pork roast dripping with the brilliant red juice of blood oranges, the tang of good mustard, the herbal earthiness of rosemary, and the sweetness of currants… This Mediterranean-inspired dish is an elegant and approachable main dish to share with your loved ones, and prepared in less time with your Instant Pot!

One cannot think well, love well, sleep well, if one has not dined well.

~~ Virginia Woolf

👩🏻‍🍳 Tamara Talks – About Instant Pots, Pork, and Oranges

As a food blogger, when January rolls around, I start thinking of food. Well, I’m always thinking of food, but in January, I’m thinking of “fancy” food. Not complicated food. Elegant food. A special dish or two. First, always, to please my love, but secondly to bring something special to all of you.

One of my favorite aspects of living in south Texas is the beautiful citrus. The cities and towns are surrounded by groves, and the variety is amazing! January brings blood oranges, and their gorgeous vermilion hue is perfect for Valentine’s Day… Don’t you agree?

📋 Instant Pot Pork Roast Ingredients

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

Pork in the Instant Pot

• oil – My preference is olive oil, but use canola, vegetable, coconut if you prefer.
• pork – I use pork loin because it is pretty lean compared to pork shoulder or butt. You can use pork tenderloin if you want to, but this Instant Pot pork recipe doesn’t really highlight it’s tenderness.
• onion – I use LOTS of red onions, and I do favor them. Shallots are a nice option, and sweet onions as well.
• chicken broth
• orange – If you don’t have blood oranges, cara cara oranges are nice, but any orange will work!
• garlic – Use fresh garlic (rather than granulated or powder) if possible in the Instant Pot. When you make the pan sauce, the roasted cloves of garlic get mashed into it, adding the sweet flavor that only comes when garlic is roasted. The extra step is worth it.
• wine – I have used both dry white wine and dry sherry. I think I like the sherry a little bit better, but the choice is yours. If you prefer, you can substitute chicken broth.
• fresh herbs – I have rosemary in my garden, and that is my first choice for cooking with the pork because it holds up well. Thyme – either leaves or sprigs – are good too. I usually garnish with a combination of rosemary and parsley (which I also have in my garden). The focus is on Mediterranean flavors.

Roasted Vegetables and Oranges

• potatoes – On photo day, I cut new potatoes in half, and it worked out well. If I use larger potatoes, I aim for 1″ cubes maximum to keep the roasting time reasonable.
• sweet potatoes – I love sweet potatoes with the other ingredients, but flexibility is key when planning meals. Butternut squash, carrots, and beets are good options.
• broccoli – I have actually used brussels sprouts more often in this dish than broccoli, but we really like both. I cut brussels sprouts in half lengthwise if they are large. The broccoli needs to be in florets, and do not include the stems unless you peel them and slice them.
• onions – I like to use either red or sweet onions when I roast them.
• garlic – About 6 roasted cloves is fine. I put the rest of them in a zip bag to use later in salad dressing.
• oranges – Of course blood oranges are my favorite when I can get them. Cara cara oranges also have a beautiful color. Any oranges will be fine.
• olive oil

Pan Sauce

• dry sherry – I have used both dry sherry and a dry white wine in the pan sauce. Marsala would probably work as well. The sherry and marsala are “fortified” wines (higher alcohol content), so I reduce the amount by 25%.
• currants – Golden raisins or raisins are good substitutes.
• roasted oranges – The oranges roast with the vegetables, and the flavor intensifies making the sauce more complex and delicious.
• honey – I sometimes use agave nectar or maple syrup instead.
• cooking liquid – Reserve about 1 cup of the liquid from the Instant Pot pork roast.
• dijon mustard – Stone ground mustard is a good substitute. I don’t think I’d use plain yellow mustard.
• cornstarch

🔪 Instructions

Pork in the Instant Pot

• Brown the pork loin – Add the oil to the Instant Pot on the “sauté” setting. When it’s hot, add the pork and brown on each side.

• Add remaining ingredients – Whisk the remaining pork roast ingredients together, then add to the Instant Pot or pressure cooker.

• pressure cook – Lock the lid, and set to full pressure (if manual cook top model) or the meat setting. Set Instant Pot for 30 minutes. It may take up to 10 minutes to come to pressure, and 10 minutes to de-pressurize. Remove and strain 1 cup of cooking liquid to use in the pan sauce. NOTE: It’s fine to just leave the pork roast in the Instant Pot until you’re ready to make the pan sauce.

Roasted Vegetables and Blood Oranges

• Preheat your oven. NOTE: I use “convection roast” on my oven, and it reduces cooking time 20%. While the pork cooks, prep the vegetables and oranges.

• Prepare the vegetables and oranges for roasting – Arrange the veggies and oranges on a baking sheet or pan. Drizzle with olive oil, and season with salt and pepper. NOTE: These vegetables and oranges are too crowded for proper air flow, but I was focused on photos. You’ll get better results if they have some space around them.

• Roast the vegetables and oranges – Roast the vegetables and oranges until tender when pierced with a fork, and edges are caramelized. Keep warm while you make the pan sauce. NOTE: I removed the orange wedges to make the pan sauce prior to taking this photo.

Pan Sauce

• Note: The total time for the pork in the Instant Pot is likely to be 50-55 minutes. If the vegetables are done before the Instant Pot, cover with foil, and keep them warm in the oven until you can make the pan sauce. The pan sauce only takes about 5 minutes.

• Start the pan sauce – Add the strained cooking liquid to a small saucepan on high heat. Add sherry or white wine and garlic cloves. Boil until reduced by about a third. Mash the garlic cloves into the mixture. NOTE: Alcohol dissipates very quickly, leaving behind the flavor.

• Finish the pan sauce – Whisk the juice from the roasted oranges with the cornstarch (juice needs to be room temperature not hot). If it’s too thick, add a little chicken broth or cooking liquid. Add to the saucepan. Stir until bubbly and slightly thickened. Add the mustard, honey, and currants. Stir well to combine. Taste for seasoning with sea salt and fresh ground pepper.

• To serve – Arrange the vegetables around the roast on a platter or individual plates. Drizzle with the sauce. Garnish with chopped flat leaf parsley or other fresh herbs if desired.

❓ FAQ

💭 Tips

When preparing vegetables for roasting, consider the hardness of the vegetables you’re using. The sweet potatoes require less time than potatoes. You can either start the potatoes 10 minutes ahead of the sweet potatoes, or cut the potatoes in slightly smaller pieces (which is what I usually do). It’s hard to tell from my photos, but the sweet potato is cut in wedges, and the potatoes are halved new potatoes. See How to Roast Any Vegetable for more information.

If your liquids are room temperature or – or even hot – your Instant Pot will pressurize more quickly.

Spending a quiet evening at home with my Valentine, and enjoying a spectacular meal and a great bottle of wine is my favorite way to celebrate our relationship. This Instant Pot pork roast with roasted vegetables and a lovely Mediterranean pan sauce definitely meets the moment… No gifts, flowers, or cards… just quality time! If you take my advice and stay in for Valentine’s Day, I’d love to know what you cook.

Mediterranean Instant Pot Pork Roast With Blood Oranges

Tamara Andersen

Instant Pot Pork Roast With Blood Oranges features the brilliant red juice of blood oranges, the tang of good mustard, the herbal earthiness of rosemary, and the sweetness of currants…

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

De-Pressurize 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American, Eclectic

Servings 8 servings

Calories 547 kcal

Equipment

• Instant Pot
• meat masher

Ingredients

  

1x2x3x

For the Pork Roast

• 1 tablespoons olive oil
• 2 pounds lean boneless pork loin - fat removed
• 1 teaspoon garlic, minced
• 1 large blood orange, zest and juice - see Ingredients in post
• 1 cup chicken broth
• 1 cup white wine - or 3/4 cup dry sherry or marsala
• fresh rosemary, stripped and chopped - (about 9")
• 1 teaspoon sea salt and several grinds pepper

Roasted Vegetables and Blood Oranges

• 1 sweet potato - peeled and cut in chunks
• 1 pound fingerling or new potatoes - halved lengthwise
• 1 pound brussels sprouts - halved lengthwise if large
• 2 oranges - cut in eighths
• 1 red onion - cut in wedges
• 1 bulb garlic - cut top to expose bulbs
• 2 tablespoons olive oil - (to drizzle)
• sea salt and fresh ground pepper

Pan Sauce

• 1 cup cooking liquid - ladle from the Instant Pot and strain
• 1 cup white wine - or 3/4 cup dry sherry or marsala
• 6 roasted garlic cloves, mashed with a fork - squeezed from their skins
• juice from the roasted oranges
• 2 teaspoons cornstarch
• 2 teaspoons dijon mustard
• 2 teaspoons honey
• ⅓ cup currants
• sea salt and ground pepper to taste

Instructions

Preheat your oven to 425 degrees (400 convection roast).

• Add the oil to the Instant Pot either on the "sauté" setting. When it's hot, add the pork and brown on each side.
• Whisk the remaining pork roast ingredients together, then add to the Instant Pot or pressure cooker.
• Lock the lid, and set to full pressure (if manual cook top model) or the manual setting. Set Instant Pot for 30 minutes. It may take up to 10 minutes to come to pressure, and 10 minutes to de-pressurize.
• While the pork cooks, prep the vegetables and oranges. Drizzle with olive oil, and season with sea salt and fresh ground pepper.
• Roast 30 to 40 minutes until vegetables are tender and browning. When they're ready, turn off the heat, remove the oranges and garlic, and leave the vegetables to keep warm in the oven. The sauce only takes a few minutes.
• When the pressure cooker is done, do a 10 minute natural release (no heat), then fully depressurize and open.
• Remove 1 cup of the cooking liquid from the pot, and strain. Replace the lid to keep the pork hot until ready to serve.

Make the Sauce

• Add the strained cooking liquid to a small saucepan on high heat. Add the sherry or white wine and garlic cloves. Cook until reduced by 1/3 to 1/2. Mash the garlic cloves into the mixture.
• Whisk the juice from the roasted oranges together with the cornstarch (juice needs to be room temperature not hot). If it's too thick, add a little chicken broth or cooking liquid. Add to the saucepan. Stir until bubbly and slightly thickened.
• Add the dijon mustard, agave nectar or honey, and currants. Stir well to combine. Taste for seasoning with sea salt and fresh ground pepper.

To Serve

• Arrange the vegetables around the roast on a platter or individual plates. Drizzle with the sauce. Garnish with chopped flat leaf parsley or other fresh herbs if desired.

Notes

When roasting vegetables, you want to make sure the sizes are somewhat uniform for even cooking. You don’t want any crunchy potatoes!

Feel free to substitute or add vegetables according to your preferences. Keep in mind length of time to get them all cooked. I find the combination of potatoes, sweet potatoes, and brussels sprouts works great. 

You don’t need the entire bulb of roasted garlic. Keep the extra cloves for smearing on bread. You can store them in a zip bag. Roasting gives the garlic a more mellow, sweet, complex flavor. You can skip this step if you wish.

Nutrition estimates are approximate. 32 ounces of pork is approximately 5 ounces per serving. We try to stay in the 4 to 6 ounce range of protein per serving. The amount of sauce depends on how much you cook it down, and how much you pour over the dish. Macronutrients: 34 g protein, 39 g carbohydrates, 21 g fat.

Nutrition

Calories: 547kcal

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

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