Braised Herb-Rubbed Pork Loin with Parsnips & Carrots

If you’ve never cooked parsnips, give this creamy-white root vegetable a try in this autumnal dish. Parsnips look a bit like carrots and have a similar sweet taste that pairs very nicely with pork.

PREP TIME: 35 minutes

FUNCTION: Sauté (Normal); Meat/Stew (Less); Steam

closed pot: 40 minutes

TOTAL TIME: 1 hour 15 minutes + 10 minutes rest

RELEASE: Natural/Quick

SERVES: 6 to 8

• 2 teaspoons dried oregano, crushed
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme, crushed
• ½ teaspoon dried sage, crushed
• 1 3-pound pork loin
• 2 tablespoons olive oil
• 4 large carrots, peeled and cut into 4-inch-long sticks
• 2 large parsnips, peeled and cut into 4-inch-long sticks
• ½ cup chicken broth
• ¼ cup apple cider
• 2 bay leaves
• 2 sprigs fresh rosemary

PREP

In a small bowl combine the oregano, rosemary, garlic powder, salt, pepper, thyme, and sage. Rub seasoning mixture all over the pork. Select sauté on the Instant Pot® and adjust to normal. Add olive oil to pot. When oil is hot, add pork. Cook pork until browned, turning once, for about 5 minutes. Remove pork from the pot. Add the carrots and parsnips. Cook, stirring occasionally, for about 10 minutes or until the vegetables are lightly browned. Press cancel. Remove vegetables from pot.

Return pork to the pot. Add the chicken broth and apple cider. Place the bay leaves and rosemary over the pork. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select meat/stew and adjust to less. When cooking is complete, use a natural release to depressurize. Return carrots and parsnips to pot. Press cancel. Secure the lid on the pot. Close the pressure-release valve. Select steam and cook for 2 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

Remove pork and let rest for 10 minutes before slicing. Remove and discard bay leaves and rosemary sprigs. Use a slotted spoon to transfer carrots and parsnips to a serving dish. Serve pork with carrots, parsnips, and cooking juices.