1. Remove the pork loin roast from the fridge and let it sit at room temperature for 30 minutes. Then pat with paper towels and season generously with pepper, garlic powder, and salt.
2. Program the instant pot to SAUTE and add the oil. Then, brown for five minutes per side and transfer to a plate.
3. Pour the broth into the pot and scrape any brown bits at the bottom using a wooden spoon. Then, add the Worcestershire sauce, vinegar, and brown sugar.
4. Set the trivet inside the instant pot and place the roast into it, with the fatty side facing up. Next, place the lid and secure it, then seal the valve.
5. Program the instant pot to MANUAL and cook the roast on high pressure for 30 minutes, or until the internal doneness hits 145F. And once the time is up, leave the pot for 15 minutes until the pressure is naturally relieved, and vent the valve.
6. Rest the pork loin roast on a cutting board for 15 minutes. At this point, you can thicken the pan juices into a sauce.
7. Serve the roast in slices garnished with fresh rosemary sprigs and drizzled with the sauce.

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