Balsamic Glazed Pork Sirloin Tip Roast Recipe (Instant Pot or Slow Cooker)
Delicious and Easy Balsamic Glazed Pork Roast Recipe!
This pork sirloin tip roast recipe is simple and delicious! It has become a go-to Sunday dinner, meal to take to neighbors, and so on. It’s sooo easy!
What I like so much about this balsamic pork roast recipe is that it’s easy enough to happen on a weeknight or Sunday evening, but delicious enough to serve for special occasions or with guests. You’ve got options here too – prepare it in a slow cooker or an Instant Pot pressure cooker.
Recommended Cut of Pork Roast
The only cut of pork roast that I have personally used for this recipe is the pork sirloin tip roast that comes in a 4-pack from Costco. It works beautifully with this recipe!
Every time the results are a perfectly cooked, tender roast. I have heard that other boneless pork loins or roasts also work well, but I can’t personally attest to the cooking time and tenderness.
Seasoning the Pork Sirloin Tip Roast
Just mix together some simple seasonings and rub them all over the roast. Then add chicken broth or water to your cooking apparatus of choice (slow cooker or instant pot) and cook away.
Both water and broth work here and result in a delicious roast! Water is super cheap and easy. Broth may lend a little extra flavor though.
Making the Glaze
When the roast is close to being finished, it is time to start the glaze. Mix together a few more simple ingredients and simmer away on the stove top.
The glaze is a sweet balsamic and brown sugar sauce. So good! Cook to your desired consistency, but remember that it will thicken slightly as it begins to cool down. The salt and pepper really round out the balsamic glaze flavor too. Enjoy!
Because this pork roast is so delicious it can be paired with basically anything. Some side dishes we recommend would be these roasted melting potatoes, dinner rolls, or honey glazed carrots. That’s just a few suggestions though!
You might also like these recipes:
- Easy Honey Balsamic Chicken Recipe
- Easy Beef Kebabs Recipe with Balsamic Marinade
- 30 Healthy Instant Pot Recipes You Need to Try
- 50+ All-Time Favorite Slow Cooker Recipes
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Balsamic Glazed Pork Sirloin Tip Roast Recipe (Instant Pot or Slow Cooker)
- 2 to 3 pound boneless pork sirloin tip roast
- ½ teaspoon ground sage or poultry seasoning
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 1 clove garlic minced (or 1/4 teaspoon garlic powder)
- ½ cup water or chicken broth 1 cup for Instant Pot
- ½ cup brown sugar
- 1 tablespoon cornstarch
- ¼ cup balsamic vinegar
- ½ cup water
- 2 tablespoons soy sauce
- salt and pepper to taste
- In a small bowl, combine sage, salt, pepper, and garlic. Rub mixture over the roast.
- Slow Cooker: Add 1/2 cup water or broth and roast to slow cooker. Cook on low for 6-8 hours.
- Instant Pot: Add 1 cup water or broth to Instant Pot and place roast inside. Cook on high pressure for 60 minutes. Let sit for 10 minutes after cook time ends to naturally release, then quick release remaining pressure.
- Near end of cooking time, whisk together glaze ingredients in a small saucepan. Bring to a boil, then reduce heat to simmer, stirring occasionally. Simmer until glaze thickens, about 2-3 minutes. Season with salt and pepper, to taste. Keep warm until roast is ready.
- Remove roast and shred meat into pieces. Place on a serving platter or plate and pour the glaze over all of the meat, then serve.
Recipe Source: Mel's Kitchen Cafe
Comments & Reviews
I hesitate to try this recipe because of the time you suggested (60 minutes) for an insta pot on high pressure. I’m afraid I’ll end up with a piece of leather. Most recipes for 2-3 lb pork roast is 30-35 minutes. Would you please clarify this for me, I’d love to try the recipe, it looks soooo good.
Definitely a valid concern, but I have enjoyed this Instant Pot pork roast recipe several times, following the recipe as is. If you use the same cut of pork roast that I use, not a tenderloin or something different, it will be the perfect amount of cooking time! I like to get the 4-pack of boneless pork sirloin tip roasts from Costco. 🙂 Give it a try! Thanks, Betty!
What is the cooking time for a frozen roast?
Made this tonight after zero planning and nothing but a cute little 2# sirloin pork roast in my fridge. It was excellent! I used the Instant Pot version and substituted Worcestershire sauce for soy sauce because it’s what I had. Next time I would decrease the brown sugar a tad and add 1/8th tsp of red pepper flakes because that’s how I roll. I was concerned about 60 minutes too but it turned out perfect. Gave me time to walk the dog! Thanks so much for sharing your recipe!
Love to hear this! And thank you for sharing your modifications! Let us know how it goes for you next time! 🙂
I did mine for 40 minutes, and it was pink (but not rare) and juicy. I just sliced it and put the glaze down the middle. It was delish!
Delicious! Cooked in the Instant Pot for an hour. Meat is tender and flaky.
Yum! So glad it turned out well for you. Thank you for your review and comment, Sharon!
Well I made the Recipe and stayed with the 60 min cook time. It was wonderful everyone in my family loved it. We were all kind of tired of the barbecue pork, and this was very tasty and different.. My next question to you is can I cook 2, 2lb roasts at the same time in the pressure cooker and would I use 2 1/2 or 3 cups of water? I need to make enough for 20 people and was trying to save time. What do you think?
Glad it turned out well for you! Thank you for letting us know. For two roasts, yes, I would double the recipe. I haven’t tried this myself though! But I *think* it will fit in the pot.
Melanie, I am going to try this recipe today. I was planning to use two two-pound pork sirloin roasts from Costco. I understand doubling the other ingredients but do I need to double the cooking time in the instapot as well?
Good question, Laurie. And sorry for my delay in responding! Usually with the Instant Pot, the cooking time stays about the same. However, I wouldn’t be surprised if it does need 5-10 minutes more. I would probably just stick to the regular cooking time and check it at that time, with the knowledge that it is possible I’ll need to cook a little longer. I hope it works out well for you!
I tried tonight with (2) roasts, I doubled everything and changed time to 65 minutes. I used reduced sodium chicken broth, and it was very good.
Excellent! I’m glad it worked out well for you. Thank you for your review, Kim!
I used one of those Costco roasts and cooked it for an hour with the 10 minute release but it didn’t shred for me. Would you recommend a longer cook time? We sliced the roast. It wasn’t tough but would rather have it shredded as we enjoyed the sauce and would like that to mix with the meat more than it did with the slices.
I think I would try cooking it longer in that case. I haven’t experienced that with this recipe myself, but my guess is (from other recipe experiences 😉 ) that it would help it shred more easily. I hope that helps and it turns out even better next time. Thank you, Elaine!
I make recipes from the internet all the time. I rarely go back and review them. This was so good. The balsamic glaze was delicious! I made it for a birthday dinner for my father. We had 11 people including the grandkids aged 6-15. Nine out of 11 gave it the thumbs up. One adult said it wasn’t their favorite but they’d eat it. One teenager (who hates everything) didn’t love the glaze. Everyone else loved it. I made 2 of the costco pork sirloins in my instant pot. I did 60 minutes with 15 min NPR and then IPR the tiny bit of pressure that was left. We had homemade rolls and roasted root veggies. Everyone came away stuffed and it made the perfect amount (with very small amount of leftovers) for 5 adults and 6 kids. Thanks for a keeper recipe!
Thank you for your comment and review, Gina! I’m so glad it worked out well for you.
Just made it. Awesome! We’ll definitely make it again!
Yay! Glad you liked it! Thank you for your comment and review, Karen.
Has anyone tried this with a frozen roast?
Hi Melissa! I’ve done frozen meats in the pressure cooker many times. I usually add 10 extra minutes per pound of meat when cooking from frozen. Hope that helps! Let us know how it turns out for you!
This is so good. The balsamic vinegar I had was a chocolate balsamic vinegar from a store called For the Love of Spice (https://www.loveofspice.com/). The chocolate flavor came through so incredibly well and added that extra note of flavor. I highly recommend it.
Sounds excellent, Patty! Thank you for commenting!
We have just started doing sous vide cooking and would like to know how this recipe would be revised if using that method. Guessing less liquid (or none) and longer cook time than the slow cooker… your thoughts? Thank you!
I’m not familiar with sous vide cooking yet! If you try it and it turns out great, I’d love to hear how you did it. Thank you!
I’m sorry but this recipe is really bad! Tough meat even after 60 minutes in the Instant Pot.
Sorry it didn’t turn out well for you!
This was so tender yummy & easy. I’ve tried many recipes for the Costco pork roast and none turned out this good. I can’t wait to make it for an office potluck or BBQ with friends! thank you for sharing it!
Hooray for balsamic glazed pork roast and for Andrea! Thank you for your comment and review. I’m so glad it turned out well for you. 🙂
My husband is not a real fan of traditional pulled pork, but he loved this! So easy and I had all the ingredients. Can’t wait till we can have parties again so I can share with friends.
So glad he loved it! Thank you for your comment, Sheri!
I was afraid that 60 minutes in the Instant Pot would be too much so I did 50 min. Guess what? Couldn’t shred the pork so I put it in 10 more minutes and it was perfect. We decided to slice the roast and it was perfect. Tender and flavorful. I might use a little less brown sugar next time – it seemed a little sweet for my taste. I would probably also offer BBQ sauce as an option. We will definitely make this again!
I’m so glad you tried this recipe out, Nancy! Thank you for your comment and review.
I have a 1.15 lb sirloin tip roast, Should I decrease cook time to 15 minutes?
Great question. I haven’t tried it myself, so I’m not certain, but you probably could decrease the cooking time slightly. I hope it works out well!
Tasty recipe! I did change slightly in that I placed the pork on the rack in the instant pot out of the broth. Then when the pork was done, I removed it from the pot and used the broth to make the sauce directly in the instant pot just to save dishes. I used half the amount of sugar per other recommendations and it got rave reviews from the entire family. Thanks for sharing!
Wonderful! I’m glad it worked out well for you and I love your adaptations. Thank you for sharing your comment and review, Jana!
Great idea, Jana. I just made this last night & I made the balsamic vinegar sauce (with 1/2 sugar also) and I also made separate gravy with the juices left over in the IP because I’m not a balsamic vinegar fan – boy was I wrong! I tried some with the balsamic sauce too, wow! I had planned to use the juices next time for the balsamic sauce but I didn’t put it together to just do it in the IP! Der! Thanks for sharing 🙂
Hi, I have a Ninja Foodi. Do I use the same cooking time which is 60 minutes with a Ninja Foodi? I can’t wait to try your recipe. Thanks so much for sharing. You’re the best!
I’m not very familiar with the Ninja Foodi, but it sounds like you can use it the same way as the Instant Pot. Should be the same! Pressure cook setting for the same time. I hope it turns out well for you!
just a quick question……what type of Balsalmic Vinegar are you using? I have the thin watery regular grocery store “balsalmic” as well as the thick syrupy super delicious “balsalmic”….are they interchangeable?
I use the thin, plain old balsamic vinegar. My guess is that the thicker balsamic is already sweetened and may have other ingredients added. If that is the case, then I wouldn’t use them interchangeably.
I have a “sirloin roast” (at least that’s how the butcher labeled it, we bought 1/2 a pig and some of their labels are confusing!). I believe it has a bone in it. Would that work for this recipe and do I need to change anything considering the bone? I also have a shoulder roast and fresh ham roast if either of those would be better.
Bone-in vs boneless may change the cooking time a bit, otherwise I think it would work fine. Cut of meat would also make a difference in the tenderness. I’ve only ever used the sirloin tip roast from Costco, so I can’t say for sure! Good luck!
I was skeptical, but now I’m a believer. I came across this recipe today and I just happened to have a Costco pork sirloin roast out to cook so I decided to give it a try. The cook time is accurate for a tender and delicious pork sirloin roast. I reduced the amount of brown sugar in the glaze and we liked it a lot. 60 minutes in the Instant Pot is even longer than I’ve been cooking these roasts when frozen. Live and learn!
Way to go, Donna! I’m glad you loved it!
This is a great recipe. Meat is tender and juicy. 60 minutes was perfect timing, One thing is that the roast comes out a grayish color, I think I’ll sear it a little nest time. Purely a visual thing. We were not fans of the rub, but that is an easy fix. This is the best technique I have found for fixing the Costco Serloin Tip Pork roast, and it shredded easily. The glaze is at least 5 star and it made the dish. Will use what was left over for another recipe tomorrow night. Thanks for sharing this recipe. Served it with roasted red potatoes and steamed cabbage. So easy and great leftovers.
Made this today in my slow cooker. Oh my, it was delicious- probably the best pork sirloin tip roast I’ve ever eaten! I made the rub as directed with poultry seasoning, used chicken broth and cooked the pork roast for 7 hours. It was juicy and shredded easily. The meat alone was yummy but with the added glaze it was fantastic. I used 1/4 C brown sugar and 1 Tbs soy sauce and 1 Tbs Worcestershire sauce and I would do it exactly the same next time. This recipe is a definite keeper!
Thanks for the fantastic review, Judy. I’m so happy you loved it!
What a fantastic recipe! I added a package of dry onion soup mix to the broth thinking I would make a gravy, but the balsamic glaze was so good that I didn’t bother. Thank you for taking the time to share this recipe!