Mustard-Sauced Pork Loin Dinner


My husband just picked up half a hog for our freezer. Half a hog. 244 pounds of chops, roasts, loin, ham, bacon, sausage and ground. We are STOCKED for the winter for sure! First, we had to organize and make room in the freezer. Then, I immediately went to work dreaming up some Instant Pot recipes!

Pork loin is super lean, and a very good choice for protein in a healthy diet. I love that pork loin is so versatile - you can cook it whole as a roast, slice it for sandwiches, slice and cook up on th grill/oven/skillet, and of course, in the Instant Pot. I HAVE made pork loin into pulled pork, just know that it’s not nearly as juicy since it doesn’t have the high fat content. 

I’ve been toying with the idea on how to cook a one pot meal with a grain, like rice or barley, without having everything in one pot. These new divided steamer baskets from Kindsay allow for separating foods very well. I thought I’d try cooking the barley in the inner liner, and then setting the steamer baskets on top. It worked really well - I can’t wait to try this technique with some other grains like rice and farro. Using the divided baskets also allows for different cooking times, so if your meat requires a longer cooking time, then you can use natural pressure release, drop the veggie basket in and cook for just a little longer.  

Not a fan of brussels sprouts (or maybe you just think you’re not a fan)? Give ‘em another try. Most folks have only ever had frozen (and those, frankly, ARE not the greatest). But fresh sprouts are a totally different thing! We’ve grown them in our garden and are a great addition to your menu - healthy, crisp (not to mention they produce for a LONG time in a home garden). Don’t knock it til you’ve tried it! 

Ingredients

  • 3 cups chicken or beef broth
  • 1 ½ cup pearl barley
  • ½ carrot, finely diced
  • 1 stalk celery, finely diced
  • 1 tsp thyme
  • ½ tsp parsley
  • 1 lb pork loin, cut into four thick slices
  • 4 TB grain mustard (use your favorite - I used spicy)
  • 1 lb brussels sprouts 

Directions

  1. Pour broth into inner liner of Instant Pot.
  2. Add barley, carrot, celery, thyme and parsley.
  3. Close Instant Pot, and set to high pressure for 10 minutes.
  4. Use natural pressure release for 5 minutes, then carefully quick release remaining pressure.
  5. Spread 1 TB mustard (use more if you like) onto each slice of pork - you want a thick layer. Place two slices into one divided basket, and the other slices in a second section of the basket.
  6. Lower pork into Instant Pot. Close and set to high pressure for 12 minutes.
  7. Use natural release for 5 minutes, then carefully quick release remaining pressure.
  8. Add brussels sprouts to third section of basket. Lower into Instant Pot and close. Set to high pressure for 1 minute.
  9. Use natural release for 5 minutes, then carefully quick release remaining pressure.
  10. When serving, there will be just a little of barley stuck to bottom. It does add a bit of flavor to the barley pilaf but if you don’t want the slightly over-cooked barley stirred in, just be careful not to scrape the bottom when serving.
  11. Add salt and pepper to brussels sprouts. Enjoy!