Linda's Fantabulously Easy Pressure Cooker Pork Loin

Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

Use any flavor pork loin you enjoy and adjust the seasonings you like. Be prepared to give up the recipe! Serve over a bed of Filomena's Pasta Fresca Recipe 272132 and it becomes very special - Just roll the noodles very thin, cook and then butter them and sprinkle with chopped parsley.

Ingredients Nutrition

  • 2 lbs pork loin, any flavor
  • 12 teaspoon black pepper, cracked
  • 2 garlic cloves, squashed
  • 12 tiny new potatoes, scrubbed and a peel removed around it's middle (or yukon)
  • 1 lb baby carrots, peeled
  • 1 lb button mushroom, washed
  • 2 celery ribs, with leaves, scrubbed and sliced
  • 1 red onion, halved and cut into wedges from tip to tail, leaving the root bottom intact
  • 2 teaspoons herbs, mixed (or what you like)
  • 2 cups pork stock (or prepared gravy)
  • 14 cup Wondra Flour, divided if needed to thicken the gravy

Directions

  1. Turn the pressure cooker up to brown cycle and brown the meat on all sides and the ends Remove the meat to a plate.
  2. Add the veggies and stir until they get color and the onions are softened somewhat.
  3. Add the meat back to the pot and add two cups of pork stock (or gravy mix) and set the cooker on High Pressure for 90 minutes. Let cool naturally.
  4. Remove meat and veggies to a platter and tent with foil.
  5. Check the pan gravy to see if it needs reaseasoning or thickening. Add a little Wondra and water, whisking and cooking to thicken. To thin just add a few drops of water until it looks just right. If it needs a little more flavor you can add some stock instead of water. We think the loin is perfectly yummy.
  6. Serve the roast and the veggies over recipe #272132.
  7. Recipe# 273358 and a little unsalted butter will finish off this recipe nicely.
Most Helpful

4 5

I wanted to ask if maybe there is a typo here? I can't imagine baby potatoes and carrots having any remaining consistency at all after 90 minutes on high pressure... UPDATE: This was really good! I set my DH to make it - he misinterpreted a note I had scribbled on the printout and cut the pork loin up into 1-2 inch chunks and then proceeded to cook it for 90 minutes anyway!! Ahhh... DHs. All was not lost, however, because he did brown/sear it first so the pork maintained it's shape. We used chicken stock as it was all we had on hand. The potatoes and carrots were, to our taste, overcooked. I think I would add them halfway through the cooking in future. The dish was indeed tasty, and the pork was incredibly tender. I will try it again, with a few tweaks for personal taste as noted above.