Instant Pot orange glazed pork loin makes a juicy pork loin topped with a sweet orange herb glaze for the ultimate dinner recipe!
Pork loin is a super versatile piece of meat. The meat itself is pretty lean, but it typically has a nice fat cap on the meat that helps to keep the meat tender while it cooks.
This Instant Pot orange glazed pork loin takes that delicious pork loin and coats it with a simple orange herb glaze. The glaze is a little sweet and tangy from the marmalade and a little herby from the thyme.
For a little bit of extra flavor and color, feel free to broil the finished pork loin for a minute or two after it has finished cooking.
How to make Instant Pot orange glazed pork loin
Pour water into the bottom of the Instant Pot inner pot. Add the pork loin fat side up.
Sprinkle the pork loin with salt and pepper. Spread the orange marmalade on the top of the pork loin.
Sprinkle the thyme and garlic powder on top of the marmalade. Pour the soy sauce into the water at the bottom of the pot.
Close and lock the lid. Turn the pressure release valve to sealing.
Press manual high pressure and adjust the time to 8 minutes. Once the cooking cycle has ended, let the pressure release naturally until the pork reaches 145F, about 30 minutes for a pork loin that is 2 inches thick or 40 minutes for a 2.5 inch thick pork loin.
Turn the pressure release valve to venting to release any remaining pressure. Remove the pork to a cutting board, and tent with foil.
Let the pork rest for 10 minutes before slicing and serving. Serve the pork drizzled with the cooking liquid, if desired.
Tips
- Pork loin: Be sure to use pork loin, not pork tenderloin. Pork tenderloin would dry out in the cook time listed.
- Kosher salt: If you don’t have kosher salt, you can sub an equal amount of sea salt. Or you can use ½ teaspoon regular table salt.
- Fresh thyme: If you prefer, you can use ¼-1/2 teaspoon dried thyme.
- If you don’t like thyme, rosemary makes a great substitute in this recipe. Just use an equal amount of chopped fresh rosemary or ¼-1/2 teaspoon dried rosemary.
- Garlic powder: Be sure to use garlic powder, not garlic salt.
- Soy sauce: I like to use lite or reduced-sodium soy sauce to better control the salt level.
Serving suggestions
I like to serve this pork with mashed potatoes and steamed green beans or baked potatoes and green salad.
Storage
The pork loin will keep for up to 4 days when stored, covered, in the fridge.
Instant Pot Orange Glazed Pork Loin
Equipment
Ingredients
- 2 ½ pounds pork loin
- 1/2 cup water
- 1 teaspoon kosher salt
- 1/2 tsp freshly ground pepper
- 1/2 cup orange marmalade
- 1 teaspoon fresh thyme
- 1/4 teaspoon garlic powder
- 2 tablespoons reduced-sodium soy sauce
Instructions
- Pour water into the bottom of the Instant Pot inner pot.
- Add the pork loin fat side up.
- Sprinkle the pork loin with salt and pepper.
- Spread the orange marmalade on the top of the pork loin.
- Sprinkle the thyme and garlic powder on top of the marmalade.
- Pour the soy sauce into the water at the bottom of the pot.
- Close and lock the lid.
- Turn the pressure release valve to sealing.
- Press manual high pressure and adjust the time to 8 minutes.
- Once the cooking cycle has ended, let the pressure release naturally until the pork reaches 145F, about 30 minutes for a pork loin that is 2 inches thick or 40 minutes for a 2.5 inch thick pork loin.
- Turn the pressure release valve to venting to release any remaining pressure.
- Remove the pork to a cutting board, and tent with foil.
- Let the pork rest for 10 minutes before slicing and serving.
- Serve the pork drizzled with the cooking liquid, if desired.
Notes
- Pork loin: Be sure to use pork loin, not pork tenderloin. Pork tenderloin would dry out in the cook time listed.
- Kosher salt: If you don’t have kosher salt, you can sub an equal amount of sea salt. Or you can use 1/2 teaspoon regular table salt.
- Fresh thyme: If you prefer, you can use 1/4-1/2 teaspoon dried thyme.
- If you don’t like thyme, rosemary makes a great substitute in this recipe. Just use an equal amount of chopped fresh rosemary or 1/4-1/2 teaspoon dried rosemary.
- Garlic powder: Be sure to use garlic powder, not garlic salt.
- Soy sauce: I like to use lite or reduced-sodium soy sauce to better control the salt level.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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After reading the reviews I followed the recipe to the letter. It was a success!!! The meat was moist and flavors were excellent. Pork is one of my favorite meats so I will make it again and again.
Thank you! I’m so glad that you liked it!
I did a 4 lb. pork loin for 30 min. — 15 min natural release –it was so dry and over cooked it was almost inedible. Gonna take a LOT of gravy and thin slices to make this even presentable again. May just chuck it but with the price of meat I really hate to do that!!! Didn’t even taste the orange marmalade!
This is why it’s best to follow the recipe. I know that timing and other changes may seem minor, but they can make a big difference in the recipe. You used a pork loin that was nearly double what the recipe calls for, but you only increased the cooking time by 10 minutes. Also, you shortened the pressure release time that the recipe called for by 10 minutes. The extended pressure release helps to ensure juicier meat. I’m not sure whether you made other changes to the recipe, but for using nearly double the meat, you would need to double the other ingredients as well.
I could drink the sauce, it’s so good!
Thank you!