Recipe by Claire de Luna
A good friend of mine gave me this recipe after a long discussion on Pressure Cooking. I changed the name to Pork Roast Divine, because it really is. The drippings in the bottom of the pot make the best gravy, and I often use this as a base for my mother-in-law's homemade noodles, which made my Dad's (and husband's) favorite meal. This also makes incredible bar-b-que pulled pork sandwiches.
Top Review by Sandra Gosline
The basic idea of this recipe is very good but I needed to modify it quite a bit. The recipe calls for garlic but does not say when to put it in. (I chose to saute it with the leeks and onions the last 3 minutes of cooking them.) The recipe also does not say how much pressure to cook the roast on. (I chose 15lbs of pressure.) I did not have a pressure cooker that had a pan to put the roast in while cooking. (Do they make these?) I put the roast directly into the sauce and cooked it for 35 minutes with good results. The rub is wonderful and I may use the rub in a separate recipe on it owns next time. This is a good basic recipe but have tested better ones.
- 3 lbs pork loin (boneless)
- 2 cups leeks, chopped
- 1 teaspoon olive oil
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon dry mustard
- 2 teaspoons paprika
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon thyme
- 1 teaspoon pepper
- 1 (1 1/4 ounce) package onion soup mix (or 1 onion, minced)
- 2 cups water
- 1 (15 ounce) can chicken broth (or 2 cups homemade)
- 1 minced garlic clove
Directions See How It's Made
- Sear the pork roast until nicely browned on all sides.
- Set aside to cool.
- Pour olive oil into the pan and cook the leeks, minced onion and garlic until done, 3-5 minutes.
- (If not using a regular onion, minced, add the onion soup mix.) Add 2 cups of water and the chicken broth to the pot to heat.
- Rub the roast with the spice mixture (sage, mustard, salt, paprika, thyme and pepper).
- Put the roast into the liquid in the pressure cooker and bring to pressure.
- Cook the roast for 45 minutes.