Because this is so quick and easy to make, this Italian Pork Pot is a great weeknight dish to serve over zucchini noodles or rice or even alone with a nice salad. For guests or family members not watching their points, you can top it off with parmesan and mozzarella cheese. Leftovers make great lunches and it also freezes well. For a similar but different twist on this dish, check out my Cilantro Pork Pot.
- 2 lb.pork loin roast, cut into 4 pieces
- olive oil spray (I like to use my Olive Oil Mister)
- 1 c. canned tomatoes or use my Quick and Easy Roasted Cherry Tomato Sauce
- 3-4 cloves garlic, minced
- 1/2 onion, finely chopped
- 3 c. mushrooms, chopped
- 1 t. oregano
- 1/4 c. red wine
- 4 T. bacon crumbles ( I like the Kirkland brand from Costco)
- fresh basil
- parmesan (add in Smart Points if used)
- Place 1 T. oil in the Instant Pot. Spray pot with the Olive Oil Mister. Turn pot on to, “Saute.”
- Sprinkle kosher salt over pork pieces.
- When oil is hot, add pork pieces and brown on all sides.
- Transfer pork to plate. Add onions and garlic to pot and saute until softened. You may need to spray a bit of oil in pot to keep onions and garlic from burning.
- Add wine and deglaze the bottom of the pot a bit (scrap the browned bits with a spatula).
- Turn off pot.
- Add pork, tomatoes, mushrooms, spices, and bacon crumbles.
- Push, “Manual,” or on some models, “Pressure Cook,” for 8 minutes. Be sure the seal is closed.
- When done, allow to naturally release for at least 10 minutes.
- Cut up cooked pork into bite sized pieces and put back into pot.
- Garnish with fresh basil. Great alone or over zucchini noodles or rice.
8 minutes in the Instant Pot may not seem like a long time (be sure and let it naturally release) but it’s plenty of time and the pork remains tender and not overcooked and mealy as can happen in the crock pot.Use a thermometer, it should read 145 degrees. I read about this idea of cooking pork for a shorter amount of time from Ayngelina’s food blog: https://www.baconismagic.ca/canada/balsamic-pork-tenderloin/ She was tired of overdone pork tenderloin tasting like cardboard which was my issue as well as being “mealy.” I learned a lot from her blog and incorporated her technique into this recipe. Check her out!