Serves 4


  • 4 cloves garlic, finely chopped
  • 12 fresh sage leaves, chopped
  • 1 Tbsp. chopped, fresh rosemary
  • 2 Tbsp. extra-virgin olive oil, divided
  • 1 1/2 pounds center-cut pork loin
  • 3/4 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 cup dry white wine, such as pinot grigio


    In a small bowl, combine the garlic, sage, rosemary and 1 tablespoon of the olive oil.

    Spacing about 1 inch apart, insert the tip of your paring knife 6 times and about 1 inch deep into the top of the pork. Fill each opening with some of the herb mixture. Rub the remaining mixture over the pork and season with the salt and pepper.

    Turn the Instant Pot® on to [Sauté]. Heat the remaining 1 tablespoon of olive oil. Add the pork and cook until golden brown on all sides, 10 to 12 minutes. Add the wine. Press [Cancel].

    Lock the lid. Press [Manual] and cook on high pressure for 25 minutes. Use the "Quick Release" method to vent the steam, then open the lid.

    Transfer the pork to a cutting board and let rest for 5 minutes. Slice the pork and spoon over some of the jus.

    From Instant Pot® Electric Pressure Cooker Cookbook, by Sara Quessenberry and Kate Merker, Text © 2017 by Sara Quessenberry and Kate Merker, Photography © 2017 by Quarto Publishing Group. Used by permission from the publisher, Race Point Publishing, an imprint of Quarto Publishing Group,

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