Our local Kroger often has large 5 lb pork loin on sale and my husband often purchases them. I used to either roast it, make shredded pork in the slow cooker, or have lots of pork stir-fry. I still have more pork in the freezer so I’m always looking for more pork recipes.
I lurk around some IP Facebook groups and this HK onion sauce pork loin recipe caught my eye – and it’s quite good! I’ve made both HK onion and HK tomato sauce pork loin in the IP, but we prefer the onion sauce.
Interestingly, we favor eating this over egg noodles and a veg, kind of like goulash, rather than over rice. It goes well with a sautéed cabbage or roasted broccoli.
Pork Loin with HK onion sauce (adapted from Pressure Cook Recipes )
- 4 boneless pork loin chops (1 inch thick)
- 1 onion, sliced
- 1 T olive oil
- 1 T balsamic vinegar
- 1 T Worcestire sauce
- 1 T soy sauce
- 1 t sugar
- 3/4 cup chicken stock
- 1 ½ tablespoon cornstarch mixed with 2 tablespoons water
- 1 T soy sauce
- 1 T cooking rice wine
- 1/4 t kosher salt
- 1/2 t sugar
- 1/4 t white pepper
- 1/4 t sesame oil
- Marinade the pork chops in the soy, rice wine, salt, sugar, white pepper, and sesame oil mixture for at least 10 minutes.
- Turn IP to sautée, cover the bottom of the inner pot with olive oil. Lightly brown pork chops on all sides and remove to a plate.
- add onions to the pot. Cook until softened and edges are starting to brown.
- Return the pork and juices to the pot, mix remainder of ingredients except the cornstarch, and add to the pork.
- Cover, seal, turn to “meat” – high pressure for 2 minutes, and let rest for at least 10 minutes for natural release.
- Remove pork, turn to sautée and add cornstarch mixture. Bring to a boil to thicken the sauce.
- Serve pork with sauce over rice -OR- slice pork into thin slices, add to sauce and pour over egg noodles.