Sweet Balsamic Pork Roast in the Instant Pot

We have gotten into a bit of a recipe rut lately. We have so many recipes at our disposal (over 350 on my blog!), but because I eat a bariatric diet with almost no carbs, our options are pretty limited. It's always 4 ounces of a protein and 4 ounces of a vegetable.

We made up a recipe binder months and months ago with our favorite bariatric-friendly recipes listed out in dividers by type of meat, and that does help because either Joe or I can page through our favorites and pick something that we haven't had in a while.

Even the recipes in the binder were feeling a little stale, so Joe was searching around on the internet and found something that inspired him to make a balsamic vinegar gravy, which he put on top of a pork roast.

We love pork, but it's a little high in calories for me, and we don't eat it too often.

I love this recipe. I can't say what it is about the pork that always comes out so well, but the combination of the balsamic glaze and the flavor of the pork are just out of this world.

When Joe makes this, I happily eat it for several days and scrimp on foods at other meals to make up the calories. It's worth the sacrifice.

Print Recipe

Sweet Balsamic Pork Roast in the Instant Pot

Course

Main Course, Main Dish

Servings

people

Ingredients

• 1 tablespoon olive oil
• 2-3 pound pork roast A tenderloin will give you a more firm, drier texture, and a pork shoulder will give you a more moist, almost stringy texture. I prefer the shoulder.
• Salt & pepper

For the sauce

• 3 cloves garlic pressed with a garlic press
• 1/4 cup brown sugar You can substitute this with an equal amount of Splenda or Stevia with very little loss of flavor.
• 1/4 cup balsamic vinegar
• 1/4 cup water
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon rosemary chopped

Course Main Course, Main Dish Servings people Ingredients 1 tablespoon olive oil 2-3 pound pork roast A tenderloin will give you a more firm, drier texture, and a pork shoulder will give you a more moist, almost stringy texture. I prefer the shoulder. Salt & pepper For the sauce 3 cloves garlic pressed with a garlic press 1/4 cup brown sugar You can substitute this with an equal amount of Splenda or Stevia with very little loss of flavor. 1/4 cup balsamic vinegar 1/4 cup water 1 tablespoon cornstarch 1 tablespoon soy sauce 1 tablespoon rosemary chopped

Instructions

1. Mix all sauce ingredients in a small bowl.
2. Heat the Instant Pot to sauté. Pour in the oil.
3. Season the pork on both sides with salt and pepper. Brown on all sides.
4. Turn off the sauté mode and add the sauce to the pork in the pot. Program pot to meat and cook for 35 minutes. When the timer beeps, turn it off and let the pressure naturally release.
5. Slice and serve with plenty of sauce.

Share this Recipe

© 2018, Tara Ziegmont. All rights reserved.