Instant Pot Pork Sirloin Roast with Apple & Fennel

by Angela Gallardo in Instant Pot, Lunch & Dinner, Recipes

1 comment

Update 2018: this pork roast is one of the many 36 recipes in my new Instant Pot for Beginners eBook!  Click below to get your copy!

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Ever since putting together the new Free Paleo Resources page, I’ve been on a mission to create the most useful PDFs possible.  Next up: Instant Pot for Beginners!

This Instant Pot recipe for Maple Smoked Brisket is the most popular here on BRG by far.  And I’ve seen just how intimidating this appliance can be, via the dozen or so people I’ve convinced to buy one who presently *still* don’t make good use of it!

So I‘m on a mission to create the Instant Pot Instruction Manual that I wish had come with the IP in the first place.  Tips, helpful guidelines for the most useful functions (read: ignore those pesky Soup, Meat/Stew, Bean/Chili, and Poultry buttons to the left *eye roll emoji*), and a comprehensive set of easy recipes.

This Instant Pot Pork Sirloin Roast is going into the PDF but I had so many people request it over on Instagram that I had to get it up early for you guys!

As always, read through all the instructions before starting, particularly the notes on pork loin at the bottom.  It’s fully Instant Pot, start to finish, but there are different functions used at different times.

If you’re using a regular slow cooker, it can be done.  The slow cook time will vary, as the Instant Pot temperature seems to run slightly lower than regular slow cookers.  And you’ll have to do your browning of the meat, softening of the fruit/veg, and (optional) gravy reduction all over the stove.

The Cauliflower Leek Mash shown with the roast can be found here!  If you want to try a different combo, you can see these mash recipes to pair with the roast instead:

Celery Root & Turnip Mash

Creamy Whipped Parsnips

Get a printable PDF of the recipe

Pork Sirloin Roast with Apple & Fennel

Yields: 6 servings

• 2.5 – 3 lbs. pork sirloin*
• 3 apples (I recommend a firmer apple like red delicious, gala, or honeycrisp)
• 1 large fennel bulb
• 1 large onion
• 5 cloves garlic, chopped
• 1 tsp. sea salt
• 1/2 tsp. black pepper
• 1/2 c. dry white wine
• ~1 c. bone broth or stock of choice
• 2 tbsp. unsulphured molasses
• 1 tbsp. honey
• 10 sprigs fresh thyme

Directions:

1. Dust the pork loin generously on all sides with sea salt and black pepper.
2. Turn the Instant Pot on to “Sauté” on the “More” setting for the highest heat (use the “Adjust” button to toggle between the different levels of heat).  Wait until the screen reads “Hot” and add a generous amount of high-heat cooking fat/oil, at least 3 tablespoons.  Brown the pork really well on all sides.  A bit of charring is a good thing here, as it’ll make the roast & gravy much more flavorful.
3. While the pork is browning, core and slice the apple and fennel to 1/4″ thickness.  Peel and slice the onion to the same thickness.
4. Once the pork is browned, remove it from the Instant Pot and set it aside.  If the bottom of the pan appears dry, add more cooking fat.  Add the apple, fennel, onion, garlic, sea salt, and black pepper.  Cook until softened, about 10 minutes. (Note: you’ll likely have to turn the Instant Pot back on to “Sauté” since it powers itself off after 30 minutes.)
5. Deglaze the pan with the white wine and scrape any browned bits from the bottom.  Stir in the broth, molasses, honey, and thyme.  Add the browned pork back into the pan, tucking it in amongst the other ingredients.
6. The pork should be covered to about 3/4 by the broth.  If it isn’t, add a bit more broth until this level is reached.
7. Power the Instant Pot off by hitting “Keep Warm/Cancel.”  Turn it back on to “Slow Cook” on the “More” setting for highest heat.  Increase the time to 5 hours.  Cover with the regular lid or the clear lid for better visibility while it cooks.
8. Check the pork after 4 hours and every 30 minutes thereafter to gauge doneness.  It’s done when it shreds easily but with a small amount of resistance.  If it’s completely falling apart, it is overcooked and will be on the dry side.
9. Carefully strain the liquid from the solids (use caution as it’ll be *very* hot).  Discard the thyme sprigs.  Use the sauce as-is for a thinner jus OR optionally pour the liquid back into the Instant Pot to thicken it.  Turn on “Sauté” on the “More” setting for highest heat.  Simmer for 20 minutes, stirring occasionally with a whisk, or until the sauce has greatly reduced and is slightly syrupy.  Taste and adjust for seasoning (I added 1/2 tsp. sea salt and 1/4 tsp. black pepper).
10. Serve the roast with the gravy overtop your favorite mash (the Cauli Leek Mash shown here will be up in a couple of days!) and even with some fresh apple slices for crunch, as desired.

*Notes:

• My 3 lb. sirloin came in two separate pieces. 
• A “pork sirloin” differs from a “pork loin” in that it’s from the tail end of the loin, and therefore a bit tougher.  “Pork loin” generally comes from the center of the loin, has less connective tissue, and is actually very enjoyable when roasted to medium doneness (rather than well done & shredded like this recipe).  It is possible to use the directions here with a “pork loin” rather than “pork sirloin” but the cooking time will likely be shorter.
• Since pork sirloin is extremely lean, I recommend slow cooking rather than pressure cooking.  Pressure cooking has a tendency to dry out lean meat and is better suited for fattier cuts.