1 (2 1/2 lb) boneless pork loin, rolled and tied
salt and black pepper
1/2 tsp dried rosemary
1 TBS olive oil
1/2 onion, chopped
3 Granny Smith apples, peeled and cut into large chunks
3 pears, peeled and cut into large chunks
1 tsp dried thyme
1 cup apple cider
1 cup chicken stock
1 to 2 TBS brown sugar
1/4 cup chopped fresh parsley (optional)
Pre-heat the pressure cooker using the brown (or high) setting.
Season the pork well with salt , pepper and rosemary. Add the olive oil to the pressure cooker and brown the pork loin on all sides. Remove the browned pork to a plate and set aside.
Add the onion, apples, pears and thyme to the cooker and cook for a minute or two. Add the cider and stock and return the pork loin to the cooker. Season with salt and pepper and lock the lid in pace.
Pressure cook on High for 30 minutes. Let the pressure release naturally and carefully remove the lid.
Transfer the pork to a resting plate and loosely tent with foil, letting the pork rest for at least 10 minutes. While the pork rests, add the brown sugar to the fruit in the cooker and simmer the sauce using the brown (or high) setting until it has reduced in quantity and thickened slightly. The fruit should break down to help thicken the sauce. Season to taste with black pepper. Stir in parsley and spoon the sauce over the sliced pork loin with a slotted spoon.
Makes 4-6 servings
Source: Comfortable under Pressure - Meredith Laurence
Kimberly
1 to 2 TBS brown sugar
1/4 cup chopped fresh parsley (optional)
Pre-heat the pressure cooker using the brown (or high) setting.
Season the pork well with salt , pepper and rosemary. Add the olive oil to the pressure cooker and brown the pork loin on all sides. Remove the browned pork to a plate and set aside.
Add the onion, apples, pears and thyme to the cooker and cook for a minute or two. Add the cider and stock and return the pork loin to the cooker. Season with salt and pepper and lock the lid in pace.
Pressure cook on High for 30 minutes. Let the pressure release naturally and carefully remove the lid.
Transfer the pork to a resting plate and loosely tent with foil, letting the pork rest for at least 10 minutes. While the pork rests, add the brown sugar to the fruit in the cooker and simmer the sauce using the brown (or high) setting until it has reduced in quantity and thickened slightly. The fruit should break down to help thicken the sauce. Season to taste with black pepper. Stir in parsley and spoon the sauce over the sliced pork loin with a slotted spoon.
Makes 4-6 servings
Source: Comfortable under Pressure - Meredith Laurence
Kimberly
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