This Pressure-cooker Pork Loin Stuffed with Mushrooms and Bacon is a tasty, hearty family dinner. Thanks to the electric pressure cooker, it cooks in about half the time it would normally take in the oven!
Think you can't make a gorgeous, tasty pork loin roast on a busy weeknight? Think again!
This Pressure-cooker Stuffed Pork Loin Roast can be made in simply about under an hour, thanks to the almighty electric pressure cooker. The prep takes a few minutes longer than your average 30-minute meal, but then pressure cooking shaves cooking time in half!
Meaning it IS possible to make a sophisticated, elegant, hearty and satisfying family dinner in under an hour on those busy weeknights.
[feast_advanced_jump_to]🌟 Why you'll love this recipe
This restaurant-quality dish takes a little more prep work than most of the main dish recipes here on UBL. But thanks to the electric pressure cooker, it still cooks quickly!
Some reasons to love this Pressure-cooker pork loin recipe:
- It's an impressive presentation that takes simply a little effort.
- Thanks to the Pressure-cooker, the cook time is less than half of what stuffed pork loin would take to cook in the oven.
- This recipe makes 6 to 8 servings.
- While the pork is pressure cooking, you can whip up some
🛒 Ingredient notes
Pork loin – This recipe calls for a pork loin — which is different from a tenderloin. You can use a tenderloin but you may need to adjust cooking times, as well as reduce the filling measurements because tenderloins tend to be thinner and not hold as much filling as pork loin.
Mushrooms – We love the rich umami flavors you get from brown bella, AKA cremini mushrooms. But, you can use white button mushrooms instead, or even shiratake mushrooms. Make sure you chop up the mushrooms finely.
Shallots – Shallots lend a milder, more subtle aromatic to the dish. You can use finely chopped yellow onion instead if you don't have a shallot.
✅ Step-by-step instructions
Saute the filling
Turn your Pressure-cooker to SAUTE or Pressure-cooker to SEAR/SAUTE. Press START to begin heating the pressure cooker.
- Add the olive oil to the pot. Add the bacon slices and sauté for 2 minutes.
- Add the mushrooms and sauté with the bacon for 1 more minute.
- Add the garlic, shallots, and rosemary and sauté for 1 more minute.
4. STOP the SAUTE function and transfer the filling mixture into a bowl or onto a plate; set aside.
5. Pour some of the water into the bottom of the pot and use a wooden spoon to deglaze the pot. Be sure to scrape up any brown bits that might have stuck to the pot. Pour the remaining water into the pot.
Butterfly and stuff the pork
6. Using a sharp large knife, slice the pork horizontally along the long side, cutting almost to the center of the meat. Then carefully continue cutting to the other side, unrolling the pork as you cut (watch the video to see how to butterfly a pork loin).
7. Lay the butterflied pork loin flat on the cutting board. If it is thicker than ½ inch, cover with plastic wrap and pound it thinner with a mallet, rolling pin, or potato masher until the meat is about ½-inch thick. Remove the plastic wrap.
8. Spread the mustard across the pork. Then sprinkle the salt and pepper evenly across the pork.
9. Spoon the bacon mushroom filling mixture evenly across the pork.
10. Working from one longest side to the other, quite carefully roll the pork up to the end.
11. Secure the seams with toothpicks or use kitchen string to tie and hold the rolled and stuffed pork loin together.
12. Place a rack into the pot and spray with cooking spray. Place the stuffed pork loin onto the rack.
13. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE (or MANUAL on some Instant Pots) and set it to HI. Set the time for 20 minutes, and start.
14. When the cooking is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, quick release the remaining pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing all pressure and the knob is all the way down.
Cooking is complete when the internal temperature of the meat reads at least 145°F on a food thermometer.
Make the gravy
15. Remove the pork loin and the rack from the Pressure-cooker. Turn the Pressure-cooker to SAUTE in HI. Add the ¼ cup flour to the pan drippings inside the Pressure-cooker and whisk until smooth and thick.
Optional: add some chicken stock if your gravy is too thick and needs to be thinned out. Season with black pepper if desired.
👩🏻🍳 Recipe FAQs
Pork loin tends to be wider than tenderloin, making it a better size for stuffed pork. However, you can try this with pork tenderloin instead. You may need to adjust the filling amounts to account for the smaller surface, and you'll need to adjust the cook times as well.
What's the best way to store leftovers?Allow the meat to cool at room temperature, then store in an airtight container in the refrigerator for up to 4 days.
🍳 Kitchen tools and equipment
You will need an electric pressure cooker for this recipe. We love the 8-quart Ninja Deluxe XL Pressure Cooker/Air Fryer. But We also have the 8-quart Pressure-cooker Duo 9-in-1 Pressure Cooker, and also use that for this recipe.
Do NOT attempt to make this in a small 3-quart or 4-quart electric pressure cooker.
🍽 Serving ideas
This stuffed pork loin is a tasty family dinner idea and goes well with so many side dishes. We have two pressure cookers (our Pressure-cooker and our Pressure-cooker), so we like to make these Pressure-cooker Garlic Mashed Potatoes or Pressure-cooker Garlic Rice while the pork cooks.,
Balance out your family dinner with vegetable side dishes like Air Fryer Broccoli, Grilled Asparagus, or Roasted Rosemary Grilled Carrots.
🍷 Best wine pairings
Pork dishes are tasty with both white and red wines.
If you prefer white, try a Chardonnay, Pinot Gris, or a dry Riesling.
If you prefer red, go for a lighter bodied red wine. A Pinot Noir or Gamay would pair beautifully with this stuffed pork loin!
More Pressure-cooker main dish recipes
If you have pork chops to use up, try the Pressure-cooker Pork Chops and Rice recipe. You might also love these main dish recipes:
- Healthy 30-Minute Pressure-cooker Moroccan Chicken
- Pressure-cooker Chicken Fajitas
- Pressure-cooker Chicken Adobo
- Pressure-cooker Turkey Chili
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Pressure-cooker Stuffed Pork Loin Roast
By Marlynn Schotland Prep Time: 15 mins Cook Time: 30 mins Pressure-cooker Come to Pressure Time: 6 mins Total Time: 51 mins Servings: 6 people This stuffed pork loin cooked in the electric pressure cooker and served with gravy is a tasty and satisfying family dinner!Equipment
- 1 Pressure-cooker, Pressure-cooker, or other electric pressure cooker
- 1 Pressure Cooker Rack
- kitchen string or toothpicks
Ingredients
- 2 Tablespoons olive oil
- 2 slices bacon, chopped into small pieces
- 4 ounces chopped mushrooms (about 1¼ cup)
- 5 garlic cloves, minced
- 1 small shallot, finely diced (about 1 tablespoon)
- 1 Tablespoon chopped rosemary
- 1 cup water
- 1 center cut pork loin (about 2 to 2½ pounds)
- 2 Tablespoons dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Gravy
- ¼ cup flour
- optional: chicken stock, black pepper
Instructions
Saute the filling
- Turn your Pressure-cooker to SAUTE or Pressure-cooker to SEAR/SAUTE. Press START to begin heating the pressure cooker.
- Add the olive oil to the pot. Add the bacon slices and sauté for 2 minutes. Add the mushrooms and sauté with the bacon for 1 more minute. Add the garlic, shallots, and rosemary and sauté for 1 more minute.
- STOP the SAUTE function and transfer the filling mixture onto a plate; set aside.
- Pour some of the water into the bottom of the pot and use a wooden spoon to deglaze the pot. Be sure to scrape up any brown bits that might have stuck to the pot. Pour the remaining water into the pot.
Butterfly and stuff the pork
- Using a sharp large knife, slice the pork horizontally along the long side, cutting almost to the center of the meat, and then carefully continue cutting to the other side, unrolling the pork as you cut (watch the video to see how to butterfly a pork loin).
- Lay the butterflied pork loin flat on the cutting board and if it is thicker than ½ inch, cover with plastic wrap and pound it thinner with a mallet, rolling pin, or potato masher until the meat is about ½-inch thick. Remove the plastic wrap.
- Spread the mustard across the pork. Then sprinkle the salt and pepper evenly across the pork. Spoon the bacon mushroom filling mixture evenly across the pork.
- Working from one longest side to the other, quite carefully roll the pork up to the end. Secure the seams with toothpicks or use kitchen string to tie and hold the rolled and stuffed pork loin together.
- Place a rack into the pot and spray with cooking spray. Place the stuffed pork loin onto the rack.
- Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE (or MANUAL on some Instant Pots) and set it to HI. Set the time for 20 minutes, and start.
- When the cooking is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, quick release the remaining pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing all pressure and the knob is all the way down.
- Cooking is complete when the internal temperature of the meat reads at least 145°F on a food thermometer. Let rest for 10-15 minutes before removing the toothpicks and/or kitchen string and slicing.
Make the gravy
- Remove the pork loin and the rack from the Pressure-cooker. Turn the Pressure-cooker to SAUTE in HI. Add the ¼ cup flour to the pan drippings inside the Pressure-cooker and whisk until smooth and thick. Optional: add some chicken stock if your gravy is too thick and needs to be thinned out. Season with black pepper if desired.
Notes
Gravy: if the gravy is too thick, you can thin it out by whisking in some chicken stock until it reaches your desired level of consistency. If your gravy is too thin, gradually whisk in more flour until it reaches your preferred level of thickness.Nutrition
Calories: 562 kcal, Carbohydrates: 7 g, Protein: 84 g, Fat: 20 g, Saturated Fat: 5 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 10 g, Cholesterol: 231 mg, Sodium: 627 mg, Potassium: 1471 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 15 IU, Vitamin C: 2 mg, Calcium: 35 mg, Iron: 3 mgNutrition information is automatically calculated, so should only be used as an approximation.
