Pork Loin with Wine in Pressure Cooker, is not only incredibly simple and quick to prepare but also absolutely delicious. Suitable even for those less experienced in the kitchen, who will create a truly delightful main course in no time. If you can’t find all the aromatic herbs listed in the ingredients, don’t worry because you can omit some of them. I’ve dedicated a corner of my garden to growing aromatic herbs, so I always have fresh ones available. If you don’t own a pressure cooker, follow the procedure anyway, but double the cooking time. However, it’s crucial to keep a medium-high flame for all the necessary minutes. If you’d like to learn more about the pressure cooker, click HERE
For the procedure, I’ve made a small video available on the pages of Facebook, Instagram, and Pinterest
Are you as much a fan of this fantastic cooking method as I am? Then don’t miss the following recipes:
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.76 lbs pork loin
- 0.85 cups white wine
- 2 cloves garlic
- 1 bunch sage
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig oregano
- 1 sprig marjoram
- 4 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Pressure Cooker
- 1 Paper towels
How to Prepare Pork Loin with Wine in Pressure Cooker
To prepare Pork Loin with Wine in Pressure Cooker, organize all the tools and pre-measured ingredients on your work surface.
This way, everything will be at hand, and your work will certainly be easier and faster.
Take the meat out of the fridge at least an hour before cooking, and once it reaches room temperature, pat it dry with paper towels.
Chop the aromatic herbs and set them aside in a small bowl.
Pour two tablespoons of extra virgin olive oil into the pressure cooker, add the two garlic cloves, and lightly brown them.
Also add the pork loin and brown it well all around until a sort of crust has formed.
Cover it with the herbs, lightly salt it, add the boiling wine, and seal tightly with the lid.
Lower the valve, turn the flame to maximum, and as soon as you hear the whistle, lower to minimum, cooking for 20 minutes.
Before opening the pressure cooker, I usually wait about 5 minutes, so the steam inside is not too powerful when opening.
Before opening, lift the steam vent little by little, and when all the steam is released, it’s the right time to open it.
Remove the roast from the pot, crush the two garlic cloves, add another two tablespoons of extra virgin olive oil, and let the cooking juice reduce.
Slice the pork loin only when it has cooled completely.
Serve your Pork Loin with Wine in Pressure Cooker at room temperature or by warming up just the sauce.
Advice, Variations, and Storage
You can store the pork loin for 2/3 days in the refrigerator, but inside an airtight container.
In the freezer, it will last much longer, but remember to defrost exclusively in the refrigerator.
If you don’t have time to cool the pork loin before serving, wrap it in aluminum foil and put it in the freezer for 30 minutes.
This way, it will be perfect to slice quickly and into thin slices.
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