PRESSURE COOKER PORK LOIN ROAST
Pressuring cooking a pork loin roast results in tender and juicy meat every time. And it's a faster cooking method than using the oven or slow cooker.
Provided by Lisa MarcAurele
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Mix onion powder, oregano, garlic powder, cumin, thyme, coriander, and salt in a small bowl. Rub seasoning mix into pork loin roast.
- Heat oil in pressure cooker on sauté then stir fry minced garlic until fragrant. Add pork loin roast and brown all sides.
- Remove roast and deglaze pot with half the bone broth.
- Add remaining broth then place rack in bottom of pot. Put the pork loin roast on top of the rack.
- Pressure cook on high for 25 minutes. When done, do a quick pressure release. Remove roast from pot and allow to sit for 10-15 before slicing.
Nutrition Facts : ServingSize 151 grams, Calories 220 kcal, Carbohydrate 1 g, Protein 34 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 95 mg, Sodium 266 mg
PRESSURE COOKER PORK ROAST
Steps:
- Trim any visible fat from the meat and pat it dry with paper towels. Don't rinse the meat; that step is not necessary and can spread bacteria around your kitchen. Set the meat aside.
- In a small mixing bowl combine the caraway seed, salt, and pepper; rub this mixture over roast.
- In a 4- or 6-quart pressure cooker , heat 1 tablespoon oil over medium heat or use the brown function.
- Cook the meat until brown on all sides, adding more oil, if necessary. Remove the meat from the pressure cooker and set aside. Drain off the fat.
- Place the trivet or an ovenproof rack in the pressure cooker. Return the meat to the pressure cooker and add the onion, water or broth, and the apple cider.
- Lock the lid in place and bring the cooker up to high pressure; cook for 45 minutes.
- Allow the pressure to come down naturally, then carefully remove the lid. Transfer the meat and onion to a serving platter; keep warm by covering with foil.
- Add the apples to the pressure cooker and bring to boiling. Cover loosely (do not lock lid) and cook over medium heat about 5 minutes or until apples are crisp-tender. With a slotted spoon, remove the apples to the serving platter with the pork roast and onions. Serve immediately.
Nutrition Facts : Calories 664 kcal, Carbohydrate 14 g, Cholesterol 179 mg, Fiber 2 g, Protein 47 g, SaturatedFat 16 g, Sodium 271 mg, Sugar 10 g, Fat 46 g, ServingSize 1 roast (8 servings), UnsaturatedFat 0 g
PRESSURE COOKER SAVORY MUSTARD PORK ROAST
The unique pairing of honey and molasses with diced tomatoes, red wine and stone-ground mustard yields the most delightful mustard sauce with just a hint of sweetness in this pressure cooker pork roast. -Ezra Elkon, Charles Town, West Virginia
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Sprinkle roast with salt and pepper. Select saute and adjust for high heat in a 6-qt. electric pressure cooker; heat oil. Brown roast on all sides. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. , Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 90 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions., Remove roast; cover and let stand for 15 minutes. Meanwhile, skim fat from cooking juices. Select saute and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. Slice or shred pork and serve with sauce.
Nutrition Facts : Calories 395 calories, Fat 21g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 1103mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 2g fiber), Protein 31g protein.
PRESSURE COOKER PORK LOIN
Make and share this Pressure Cooker Pork Loin recipe from Food.com.
Provided by illine-wayne
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the pork loin by rubbing in the Italian Seasoning and crushed garlic. Heat the oil in the pressure cooker and put in a few of the onion pieces to flavor the oil leaving it just long enough to soften slightly, then remove it and set aside. Brown the roast on all sides and both ends. Remove to extra plate so that you can add 2/3rds of the chicken broth scraping the bottom of the pan to get up all the good bits; add the trivet and return the roast, fat side up. Add the onion. Pressure cook for 1 hour; remove from heat and let it the pressure come down on its own.
- Remove the roast and onions to a serving dish and tent with foil to rest for 15 minutes. In the meantime, mix the cold water and corn starch in a mixing cup or small bowl (I like to add a little pepper here). Remove the trivet from pot, add the rest of the chicken broth and bring to a boil. Add the water/corn starch mixture to the pot and remove from heat. This makes a wonderful gravy for the roast.
PRESSURE COOKER PORK LOIN
Provided by Paula Deen
Categories Country Cooking Family Supper low carb pressure cooker southern
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Trim excess fat from pork loin. Rub the loin with olive oil. Season the entire loin with Paula Deen House Seasoning. Spray the basket of pressure cooker with non-stick cooking oil. Place the loin in the pressure cooker, and add water around the sides of your roast. Top off with 2 bay leaves.
- Lock your pressure cooker and cook for 30 minutes. Depending on the size of your roast, you may need to add additional cooking time. Cook until tender.
- Once done, remove your pork loin and place on a serving dish. Whisk the gravy mix into the juices left from the roast; stir and cook until thick. Once gravy thickens, pour over pork loin and serve with mashed potatoes.
PORK SHOULDER ROAST IN CIDER-PRESSURE COOKER
A delicious, tender pork roast in about an hour using a pressure cooker. DO NOT USE PORK LOIN (it will be too dry).
Provided by Outta Here
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Season the roast with salt and pepper.
- Heat oil in a 10-quart pressure cooker, over med-high heat. Sear the roast on all sides.
- Add all ingredients, except flour (or cornstarch) to pan, arranging potatoes on top of roast.
- Close and lock lid. Bring to pressure (according to manufacturer's instructions for your brand) and cook for 45 minutes at high pressure.
- Release pressure using natural release method. This may take about 10 minutes.
- Remove vegies and roast from pan and keep warm. Mix about 2 tbls flour (or cornstarch) with a little cold water and stir into sauce, cooking until thickened (may take more flour, depending on how thick you want the gravy).
- Carve meat and serve with vegies and gravy.
PRESSURE COOKER PORK TENDERLOIN
Moist and flavorful.
Provided by Dutchgirl
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 8h40m
Yield 6
Number Of Ingredients 9
Steps:
- Blend the cilantro, olive oil, lime juice, garlic, red pepper flakes, and salt in a blender until smooth; pour into a large resealable plastic bag. Add the pork tenderloin to the bag and manipulate to assure it's covered with the marinade. Remove as much air from the bag as possible before sealing. Marinate in refrigerator 8 hours to overnight.
- Stir the chicken broth and lemon juice together in the bottom of a pressure cooker. Lay the tenderloin into the liquid in the slow cooker. Pour the remaining marinade from the bag over the tenderloin.
- Seal and lock pressure cooker and cook over high heat to build pressure until the indicator sounds. Reduce heat to medium and cook for 25 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. Slice the tenderloin into medallions to serve.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 2.3 g, Cholesterol 32.6 mg, Fat 10.6 g, Fiber 0.2 g, Protein 11.9 g, SaturatedFat 1.8 g, Sodium 124 mg, Sugar 0.5 g
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