Step 1

Remove meat from fridge 30 minutes before making recipe to bring meat to room temperature. Pat loin dry with paper towel and season with kosher salt

Step 2

Turn your Instant pot to saute (normal), and add 2 tablespoons canola oil. Once oil begins to shimmer brown loin on all sides, about 4 minutes each. Remove and set aside.

Step 3

Add garlic and remaining oil, saute 30 seconds or until you begin to smell the garlic. Deglaze pot by adding 1/4 cup chicken stock, use a wooden spoon or spatula to dig up all the crispy bits on the bottom of the pot. Add maple syrup, mustard, vinegar, Worcestershire sauce and soy sauce.

Step 4

Put meat on trivet.

Step 5

Turn on manual setting for 12 minutes on high pressure with a natural release for 8 minutes. Remove meat and cut thinly against the grain.

Step 6

Turn Instant Pot back to saute. Add cornstarch to remaining 1/4 cup of stock and mix thoroughly ensuring there are no lumps. Bring to a boil and turn saute to low. Simmer and reduce liquid by half. Serve with pork loin.