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Agrodolce Pork Loin with Grapes, Parsley and Hazelnuts
Agrodolce is the Italian term for sweet and sour and is a flavoring combination typically paired with rich meats, such as pork. In this recipe, honey provides the sweet while balsamic vinegar adds the sour. We sear only one side—the fat side—of a pork loin roast, then pressure cook it on a rack above the liquid that later becomes the sauce. Make sure your pork loin will fit comfortably in the pot and don’t trim off the fat, as it adds richness to an otherwise lean cut. A simple salad of fresh parsley, red grapes and toasted hazelnuts makes this roast an elegant meal. To save time, prep the salad ingredients while the pork cooks.
4-6
Servings
Tip
Don’t opt out of using the rack. If the pork sits directly in the liquid, the texture of the submerged areas will be affected by the vinegar’s acidity. When making the sauce, don’t add all the butter at once and make sure to reduce the sauce until it is glossy and full-bodied. If the sauce breaks and the butter separates, stir in droplets of water until the sauce is once again shiny and emulsified.
1 hour 10 minutes
35 minutes active
Ingredients
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2-2½
pound boneless pork loin
-
Kosher salt and ground black pepper
Directions
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01Season the pork on all sides with salt and pepper. On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the pork fat side down and cook until golden brown, about 10 minutes. Using tongs, transfer to a plate. Add the shallots to the pot and cook, stirring occasionally, until browned and slightly softened, about 4 minutes. Add the honey and continue to cook, stirring, until darkened slightly, 1 to 2 minutes. Stir in the vinegar, bring to a simmer and cook, stirring occasionally, until slightly reduced, about 2 minutes. Press Cancel and place the steam rack with handles in the pot. Set the pork fat side up on the rack and pour in any accumulated juices.
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February 6, 2023
Best sauce ever
This recipe was easy to make and the pork came out super tender. The sauce! Wow, it’s exquisite! Easy and delicious! Thanks, I’ll never make my pork loin differently again.
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I am brand new to Instant Pot (Father’s Day Present — with the book) and tried out this tonight. The sauce was delicious but the pork was dry, tough, and stringy. More pulled pork than sliced. Temp was between 180° - 200°
i am used to sous vide-ing pork to get the right temp & pinkness?
Shorter time? I did it on LOW pressure cook