{"id":3803,"date":"2019-04-07T00:01:54","date_gmt":"2019-04-07T06:01:54","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=3803"},"modified":"2020-07-23T11:43:30","modified_gmt":"2020-07-23T17:43:30","slug":"pork-sirloin-tip-roast-pressure-cooker","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pork-sirloin-tip-roast-pressure-cooker\/","title":{"rendered":"Pork Sirloin Tip Roast in the Pressure Cooker"},"content":{"rendered":"

This tender pork sirloin tip roast<\/strong> is coated in a spicy rub and cooked with apple juice for just a little bit of sweetness. And you can get it on the table quicker than ever when you cook it in your Instant Pot or other brand of electric pressure cooker.<\/em><\/p>\n

This recipe goes great with <\/span><\/i>Almond Rice Pilaf<\/span><\/i><\/a>, <\/span>Mexican Avocado Rice<\/span><\/i><\/a>, or any other <\/span><\/i>Veggie Side Dishes<\/span><\/i><\/a>. <\/span><\/i><\/p>\n

\"Pork<\/p>\n

If you want to switch up your normal Sunday supper, try this lean pork sirloin tip roast. The rub gives this roast a nice mild flavor so it pairs well with almost any side. Don’t skip the browning step, which gives the meat additional flavor.<\/p>\n

If you’ve never had pork top sirloin roast before, it’s a must-try!<\/p>\n

<\/p>\n

\"Cuts

Source: Pork Cooking Chart, pork.org<\/a><\/p><\/div>\n

What Is Pork Sirloin Tip Roast?<\/h2>\n

Did you know that the USDA changed the names of cuts of pork<\/a> for pork loin and pork chops<\/a>? They’ve been rolling out the changes for a while, but it explains why you may keep finding new cuts of pork at the grocery store or in restaurants. (They’re not wrong that “blade pork roast” sounds more appetizing than “pork butt,” but it can be hard to remember when shopping at the grocery store.)<\/p>\n

Sirloin tip roasts come from the top-back of the pig<\/a>, next to the sirloin but before the ham. It’s a very lean cut of meat, so you have to be careful not to overcook it.<\/p>\n

I first learned about pork sirloin tip roasts when I received an email from Pat, a sweet Pressure Cooking Today reader. If you’re a Costco shopper, you may have noticed them. Costco sells these pork roasts<\/strong> in a bundle of four, and each roast is about 2 to 3 pounds.<\/p>\n

It’s a fairly inexpensive cut of meat, often selling between $1.50 and $2 per pound. Despite the bargain price point, the pork cooks up lean and tender.<\/p>\n

One thing to be aware of is that the Costco sirloin tip roast is injected with pork broth and salt. If you’re watching your sodium or sensitive to salt, you may want to omit the salt from this recipe.<\/p>\n

\"collage<\/p>\n

Making Pressure Cooker Pork Sirloin Tip Roast in an Instant Pot<\/h2>\n
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Pork Sirloin Tip Roast<\/strong>!<\/div>\n

If you are new to the Instant Pot<\/strong> (or any other Pressure Cooker for that matter), we recommend our <\/span>Getting Started Guide here<\/span><\/a>. Also, <\/span>here are our favorite easy recipes for beginners<\/span><\/a>.<\/span><\/p>\n

Pat cooked her roasts several ways. “I tried Italian style, with some ground fennel and rosemary in the spice rub, white wine, chicken\u00a0broth and\u00a0garlic bath, cooked only 12 minutes so that there was a little pink interior and served with a cannellini bean, red swiss chard side. This was a big hit with all! Also made great leftover pork sammies.”<\/p>\n

She also shared that she cooked the sirloin tip roast in spiced apple cider, which reminded me of one of my favorite BBQ pork recipes: a Spicy Grilled Pork Tenderloin<\/a>. So I decided to use the spicy rub from that recipe on the sirloin tip roast and cook it in the pressure cooker.<\/p>\n

\"Pork<\/p>\n

How long do I cook the pork sirloin tip roast in the Instant Pot\/pressure cooker?<\/h2>\n

If your roast isn’t 3 pounds, you’ll want to reduce your cooking time.<\/strong> There isn’t an exact science to how much you should reduce it\u2014more time if it’s much bigger than 3 pounds, less time if it’s slightly smaller. I’d likely take off 6 minutes per pound of meat.<\/p>\n

Here are some approximate calculations for pound to time:<\/i><\/b><\/p>\n