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!

Mediterranean Instant Pot Pork Roast with blood oranges and roasted vegetables in a white shallow bowl with a glass of red wine with fresh parsley.

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?

Blood oranges cut in half and wedges with fresh rosemary.

I love pork and citrus. You’ll see this combination in these tacos, and this sous vide pork tenderloin. When I started putting this recipe together in my mind, pork seemed the perfect protein with the citrus. I often google ingredients – partly for confirmation that my idea isn’t too far out of the main stream, but also to make sure there aren’t already a million recipes out there.

The top result for pork + blood oranges is this Roast Pork Loin with Blood Orange Mostarda from the Food Network Kitchen. If you have followed me for any length of time, you are probably aware that I rarely adapt a recipe, but if I do, credit is always given. This is a gorgeous recipe. I feel confident that were you to follow the Food Network recipe, you would achieve amazing results! 

So, the Roast Pork Loin with Blood Orange Mostarda provided the inspiration for my Mediterranean Instant Pot Pork Roast, though they are 2 very different dishes. I chose to use my Instant Pot rather than my oven. The sauce is created with blood oranges and garlic that roasts with vegetables and the cooking liquid from the pressure cooker. My sauce is more tart than sweet (I reduced the amount of sweeteners), and it is slightly thickened with cornstarch rather than cooked down to a syrup.

I used the roasted blood oranges in the sauce, and garnished the plate with fresh oranges. The brussels sprouts, sweet potato, and multi-colored new potatoes paired well with the orange sauce, but feel free to make substitutions. The roasted vegetables cook in about the same amount of time as the pork… A truly elegant meal in under an hour!

If you’re a fan of Instant Pot recipes, be sure you check out my Instant Pot | Slow Cooker category for mains, sides, breakfast, even desserts!

📋 Instant Pot Pork Roast Ingredients

Pork in the Instant Pot

Purple sweet potatoes, red potatoes, brussels, red onion, sweet potato, blood oranges in a stoneware baking pan.
  • 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

Ingredients for roasted vegetables and oranges - potatoes, sweet potatoes, broccoli, onion, oranges, and garlic.
  • 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

Ingredients for the pork roast 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

Step 1 - Brown the pork loin in a little oil on the sauté setting.
  • 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.
Step 2 - Add the remaining pork roast ingredients to the Instant Pot.
  • 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.
Step 1 - Arrange vegetables and oranges in a baking dish and drizzle with olive oil. Season with sea salt and pepper.
  • 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.
Step 2 - Roast the veggies and oranges until tender and caramelized.
  • 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.
Step 1 - Add cooking liquid and roasted garlic cloves to a sauté pan.
  • 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.
Step 2 - Lightly mash the roasted garlic before adding the remaining sauce ingredients.
  • 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.
Instant Pot Pork with Blood Oranges on a square white plate with roasted vegetables and a red napkin.

Is this pork roast and vegetables good leftover?

Yes and no. I usually package any leftover roasted veggies in one container, and the pork roast and pan sauce in another. I love some roast veggies in a hearty salad, or just warmed up. I sometimes cube the pork for an egg scramble. I have also been known to gently reheat both together for lunch. It’s totally up to you!

Is this pork roast good for meal prep or freezing?

I prefer it fresh or re-purposed. I probably wouldn’t intentionally make it for leftovers.

💭 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.

Valentine's Day Signature

Mediterranean Instant Pot Pork Roast and roasted veggies in a white bowl with blood oranges.

Mediterranean Instant Pot Pork Roast With Blood Oranges

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
Cook Time 45 minutes
De-Pressurize 10 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American, Eclectic
Servings 8 servings
Calories 547 kcal

Ingredients
  

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
  • 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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6 Comments

  1. Now that’s a pot roast!! What fantastic ingredients and the addition of blood oranges is genius! I would never have thought to add oranges to pot roast. Love it!

  2. So I was going to make a pork tenderloin with blood orange sauce from epicurious that I’ve made a bunch of times before. I thought that I would have some sweet potatoes and some Brussels sprouts on the side. But it just seemed ho-hum so I turned to the trusty internet and found this recipe. It had the pork, the blood oranges, the sweet potatoes and the Brussels sprouts all in one. Plus it was made in a pressure cooker which I have and love but don’t use often enough. The sauce really makes it. One thing to note… Since the pork isn’t done in the oven, it comes out very pale. At first I was concerned that it might be tough and dry. However, It was tender and juicy. Go ahead try this recipe. Super yummy!

    1. Thanks Care! I do brown it prior to pressure cooking it, but it doesn’t keep the color like a roast pork loin does. I’m glad you liked it!

  3. I am totally obsessed with blood oranges too! I was given a pressure cooker for my bridal shower 18 years ago and have only used it 3 times. My MIL gave it to me because her mom made everyting in it. I am sad to say that I am scared that it will explode on me so i tend not to use it. This recipe will definitely make me change my mind though!