Ingredients:
2 1/2 pound boneless pork loin roast
1 tsp salt
1/2 tsp ground black pepper
3 TBSP butter, melted
1 TBSP minced garlic
1 TBSP brown sugar
1 TBSP soy sauce
3/4 tsp lemon zest
2 tsp chopped fresh parsley
1 tsp minced fresh thyme leaves
1 TBSP olive oil
1 cup chicken broth
Directions:
In a small bowl whisk together the melted butter, garlic, brown sugar, soy sauce, lemon zest, parsley, and thyme.
Season the pork loin with salt and pepper and brush the mixture from the small bowl all around the meat. Set the bowl aside.
Press the Saute function on the Instant Pot and heat up the olive oil. When the oil is hot, sear the pork loin on all sides until browned, about 2-3 minutes per side. Remove the pork from the Instant Pot and set it aside.
Add the broth and the rest of the sauce from the bowl to the Instant Pot. Place a trivet in the Instant Pot and set the pork on top of the trivet. Lock the lid and pressure cook at HIGH PRESSURE for 15 minutes. Then, let the pressure come down naturally for 15 minutes, and quick release the remaining pressure.Open the lid and check the internal temperature of the pork, it should be at 145 degrees F. If it is less than this put the lid back on and add 2 or 3 more minutes of high pressure.
Once done, remove the pork from the Instant Pot and place it on a plate covered loosely with tin foil.
Turn the Instant Pot to the Saute function and start boiling the drippings and sauce left in the Instant Pot. Add a mixture of water and corn starch to thicken to your liking.
Serve over mashed potatoes.
