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Instant Pot Spiced Pork Roast with Butternut Squash

Instant Pot Spiced Pork Roast with Butternut Squash
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Summary
This Instant Pot meal is fancy enough for a holiday meal, but easy enough for a weeknight dinner. Tender pork loin is spiced with warm cinnamon and cloves, and paired with seasonal butternut squash and cranberries. All of it comes together in the Instant Pot for hands-off cooking with minimal clean up.
  • Prep time
    20 min
  • Cook time
    45 min
  • Servings
    6 Servings
  • Serving size
    4 oz pork with 1 cup squash and 1 tbsp sauce
Dinner Foodie Holidays & Entertaining Main Dish One Pot Slow cooker High in Fiber Comfort Food
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    4 oz pork with 1 cup squash and 1 tbsp sauce
  • Amount per serving Calories 380

  • Total Fat 19g
    • Saturated Fat 4.1g
    • Trans Fat 0g
  • Cholesterol 80mg
  • Sodium 440mg
  • Total Carbohydrate 25g
    • Dietary Fiber 6g
    • Total Sugars 7g
  • Protein 30g
  • Potassium 970mg
  • Phosphorus 295mg

Choices/Exchanges: 1 Starch, 1/2 Fruit, 4 Lean protein, 2 1/2 Fat

Dinner Foodie Holidays & Entertaining Main Dish One Pot Slow cooker High in Fiber Comfort Food
Ingredients

Ingredients

  • chopped pecans
    1/2 cup
  • boneless pork loin roast (trimmed of fat)
    2 lbs
  • ground cinnamon
    1 tsp
  • ground cloves
    1/4 tsp
  • salt (divided use)
    1 tsp
  • black pepper
    1/4 tsp
  • canola oil
    1 tbsp
  • orange (cut into thin slices)
    1
  • water
    1/2 cup
  • butternut squash (cut into 3/4-inch cubes)
    2 lbs
  • chopped onion
    1 cup
  • dried cranberries
    1/3 cup

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Directions

Directions

  1. Press the Saute, then press the Adjust button to “More” or “High”. When the display says “Hot” add the pecans and cook for 4 minutes, or until beginning to lightly brown, stirring occasionally. Set aside on separate plate.

  2. Combine the cinnamon, cloves, 1/2 tsp. salt, and the black pepper in a small bowl and coat both sides of the pork with the mixture.

  3. Add the oil to the pot, tilt pot to coat bottom lightly. Place pork in the pot and cook 2 minutes on each side.

  4. Pour the water around pork and top pork with orange slices. Seal the lid, close the valve, press the Cancel button, and set to Manual/Pressure Cook for 20 minutes. Use a natural pressure release for 5 minutes, followed by a quick pressure release.

  5. When the valve drops, carefully remove the lid. Remove the pork. (Internal temperature should reach 145 degrees F.) Place on cutting board and let stand 5 minutes before slicing. Cover to keep warm, if desired.

  6. Meanwhile, add the squash and onions to the liquid in the pot. Seal the lid, close the valve, press the Cancel button, and set to Manual/Pressure Cook for 3 minutes, followed by a quick pressure release. When the valve drops, carefully remove the lid. Remove the vegetables with a slotted spoon and sprinkle evenly with the pecans. Cover to keep warm.

  7. Add the cranberries to the liquid in the pot. Press the Cancel button, and set to Saute. Bring to a boil and boil 6-7 minutes or until thickened and reduced to 1/2 cup. Spoon over pork slices.

Reviews

Reviews

Write a Review
  • Recommended

    The pork roast cooked beautifully and I enjoyed the cranberries on it. I would recommend using very little of the orange because it was very overwhelming in both the squash and cranberry reduction. The directions were right on and easy to follow.