Paula Deen Pressure Cooker Pork Loin

Paula Deen pressure cooker pork loin is a tender, juicy pork roast with olive oil, House Seasoning and pork gravy that comes together in 50 minutes. Try this easy pressure cooker dinner for Sunday dinner or a weeknight dinner, since it's hands-off and the gravy makes itself right in the pot.

Cook the loin until it is fork tender, and give it extra time if your roast runs large. Pull it too early and the meat turns chewy instead of soft enough to slice with a spoon.

Paula rubs the loin with olive oil and House Seasoning, then cooks it over a cup of water with bay leaves. She whisks the gravy mix right into the leftover juices, so the gravy tastes like the roast and you wash one less pot.

Paula Deen Pressure Cooker Pork Loin

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

320

kcal

A seasoned pork loin steams over water and bay leaves until it turns tender enough to cut easily. The cooking juices then thicken with gravy mix into a quick, savory sauce for spooning over each slice.

Ingredients

• pork loin roast
  

• Olive oil
  

• Paula Deen House Seasoning
  

• non-stick spray
  

• 1 cup water
  

• 2 bay leaves
  

• 1 package pork gravy mix
  

Directions

• Season the pork loin: Trim the excess fat from the pork loin, then rub it all over with olive oil. Season the whole loin with Paula Deen House Seasoning so every side is coated.
• Load the pressure cooker: Spray the basket of the pressure cooker with non-stick spray, then set the loin inside. Pour in 1 cup water around the sides of the roast and top it with 2 bay leaves.
• Pressure cook the roast: Lock the lid and cook for 30 minutes. A bigger roast may need more time, so keep going until the pork is tender.
• Make the gravy: Move the pork loin to a serving dish, then whisk the pork gravy mix into the juices left in the cooker. Stir and cook until the gravy thickens.
• Pour and serve: Pour the thickened gravy over the pork loin while it is still hot. Serve it with mashed potatoes.

Tools for this recipe

• Instant Pot Duo 6-quart pressure cooker, OXO 11-inch balloon whisk, ThermoPro instant-read thermometer, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I know when the pork loin is done?

Paula says to cook it until tender, and the 30 minutes is a starting point for an average roast. A larger loin needs more time, so add it in small amounts and check that the meat slices easily. An instant-read thermometer reading 145°F is the safe benchmark for pork.

Can I use a different seasoning if I don't have House Seasoning?

Yes, a simple mix of salt, black pepper and garlic powder works as a stand-in. House Seasoning is just that combination, so you will get a very similar flavor. Rub it on after the olive oil so it sticks.

Can I make the gravy from scratch instead of a mix?

You can whisk a little cornstarch or flour into the pan juices and simmer until thick. Season it to taste, since the juices are mild. The packaged mix is faster and adds its own seasoning, which is why the recipe uses it.

How should I store leftover pork loin?

Keep sliced pork and gravy in an airtight container in the fridge. Reheat gently with a spoonful of gravy over the slices so the meat stays moist. Microwaving without gravy tends to dry it out.

What's the most common mistake with pressure cooker pork loin?

Stopping the cook time too soon on a large roast is the usual problem, because the meat ends up tough. Check the thickness of your loin and add minutes if needed. Letting it get properly tender is what makes this recipe worth making.