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.
| Servings | people |
- 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
- 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
Ingredients
For the sauce
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- Mix all sauce ingredients in a small bowl.
- Heat the Instant Pot to sauté. Pour in the oil.
- Season the pork on both sides with salt and pepper. Brown on all sides.
- 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.
- Slice and serve with plenty of sauce.
© 2018 – 2019, Tara Ziegmont. All rights reserved.
This looks scrumptious! I’m assuming it can also be made in the oven?
I would think so. Joe has even made the sauce on the stovetop before and tossed it over pulled pork that was already cooked. It’s very versatile and SO GOOD!
I had to add liquid because my instant pot warned me that the sauce was burning. Just FYI.
Thanks! We didn’t have that problem but every cook is different.
High pressure or low on the Instant Pot?
We have only ever used our IP on high pressure.
This looks delicious! Can this be made with potatoes and carrots in the pot? Or will they become too soft for that length of time?
I’m not really sure. We have never tried vegetables in our IP. Maybe another reader would have a suggestion?
Could I freeze the sauce and pork together, thaw and then toss in the instant pot? Trying to figure our a way to make it a freezer meal…
I’ve never tried that, but we have put frozen pork into the IP and cooked it that way successfully. You just have to cook it longer.
I’ve made this twice now, once with a pork roast and once with a tenderloin. Both turned out great! I cut back on the sugar the second time (added only maybe 1-2 T) to make it tangier, which worked out great. I think this is my husband’s new favorite way of cooking pork
I have a 1.5lb center cut boneless pork roast. Can you give me instructions on cooking time, etc., liquids, and all to make mine which is smaller that your recipe calls for. Thanks!