Step 1

Make the Rosemary and Garlic Herb Rub, if using.

Step 2

Trim unwanted fat from the pork loin roast, depending on your preference, then rub the roast on all sides with the herb rub.

Step 3

Combine 3/4 cup beef stock and 1/4 cup balsamic vinegar to make the cooking liquid.

Step 4

Turn Instant Pot to SAUTE, MEDIUM HEAT, and heat the oil.

Step 5

Then add the pork roast and brown well on all sides. Don't rush, we browned it about 3 minutes per side.

Step 6

Remove roast and use a plastic turner to scrape off any browned bits on the bottom of the pot.

Step 7

Then add the roast back into the Instant Pot and pour the cooking liquid over.

Step 8

Set Instant Pot to MANUAL, HIGH HEAT, 15 MINUTES.

Step 9

When cooking time is up, use NATURAL RELEASE to release the pressure.

Step 10

Remove the roast to a cutting board and tent with foil to keep warm.

Step 11

Set Instant Pot to SAUTE, HIGH HEAT, and simmer the cooking liquid until it's reduced as much as you prefer. (We simmered it about 10 minutes.)

Step 12

After roast rests while you reduce the sauce or at least a few minutes, slice into pieces about 1/2 inch thick.

Step 13

Serve hot with sauce to drizzle over the meat at the table.