After hearing from our readers, and testing this recipe again, we were able to replicate the same confusions that some have had. We have adjusted our recipe to ensure that there is a proper cook time/season!
I have this sort of obsession with honey, and I like to put it on everything. Honey glazed carrots, honey BBQ Ribs, honey on my sweet potatoes, honey in my coffee. It’s like I’m the Forest Gump of honey recipes these days. I just can’t help it. Honey is like a magical sauce that makes everything better.
This pressure cooker honey glazed pork loin is a fan favorite in our house because it’s really easy to cook and makes great leftovers! If you have any pork loin left, you can use that to make pulled pork sliders! Just use forks to pull apart the meat and add a little BBQ sauce. Look at you being savvy!
It’s been about 7 months since we bought our pressure cooker, and I’m about ready to get rid of all my other appliances. I’ve already cut ties with my rice cooker, it’s been months since I used my crock pot, and I may or may not be slowly getting rid of extra pots. Maybe I’m embracing minimalism?
Anyways, who says you can’t have pork back to back? No one. So even if you made my Pressure Cooker BBQ Ribs last week, you’ve got a free pass to make this pressure cooker honey glazed pork loin this week. So what are you waiting for? Keep reading so you can get the recipe!
This is a huge pork loin. HUGE. We usually cut these in half so we aren’t eating pork loin for a week. But instead, I made a full one and just decided to save the rest. Did I mention that this pressure cooker honey glazed pork loin freezes well, too? It totally does. Just put it in a freezer safe container with the juices!
Mix all your dry ingredients, plus the honey, together. If your kids like helping in the kitchen, this is a great time to get them in there! The honey mixed with the dry ingredients makes the ‘rub’ a wet and sticky consistency. What kid wouldn’t like to get their hands dirty with that?
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If you’re using a large pork loin like I did, you should cut it in half to ensure that it cooks evenly. Next, generously apply the rub mixture to the pork loin, a quick sear is going to help this really stick to the meat during cooking.
Add the oil to your pressure cooker and turn it to the ‘sear’ option. Once the oil is hot, you can add the meat and sear on both sides for about 3-4 minutes per side. Wait till you see the caramelization of the honey and brown sugar mix. Better yet, take a good whiff, it’s so amazing!
Once you sear both sides, carefully add your apple juice to the pot. Close the lid, lock, and cook on High pressure for 10 minutes. Once the timer goes off, you’ll want to do a manual release of the pressure to be sure that the pork loin doesn’t overcook. Test your pork loin to be sure it’s about 150 degrees internally.
One of the hardest parts of this recipe is to let the pork loin rest. Because after the smell fills your house and you see how scrumptious and juicy it is, you’ll want to dig right in! But by letting the pork rest before you slice it, the juices are allowed to absorb back into the meat. Don’t forget to use some of that gravy! YUM!
- 3 lb. pork loin does not have to be exact!
- 2 tbsp oil
- 1 cup chicken broth
- 1 cups apple juice
- 3 tbsp brown sugar
- 1/4 cup honey
- 1/2 tbsp cayenne
- 2 tsp salt
- 1 tsp pepper
- 2 tsp garlic powder
- 2 tsp onion powder
Score or remove excess fat off the pork loin
Cut pork loin in half
Mix all dry ingredients plus honey
Generously massage the wet rub into the meat
Add oil to pressure cooker and place on sear
When oil is hot, place both pieces into the bottom of the pressure cooker
Cook for 2-3 minutes (or until brown) then flip
Cook another 2-3 minutes
Add apple juice.
Close and lock lid
Cook on High Pressure for 20 minutes
Let the pot perform a natural release.
Make sure your meat reaches at least 150 degrees.
Let the meat rest for at least 10 minutes with before slicing