Linda's Fantabulously Easy Pressure Cooker Pork Loin
- Ready In:
- 2 lbs pork loin, any flavor
- 1⁄2 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)
- 1⁄4 cup Wondra Flour, divided if needed to thicken the gravy
- Turn the pressure cooker up to brown cycle and brown the meat on all sides and the ends Remove the meat to a plate.
- Add the veggies and stir until they get color and the onions are softened somewhat.
- 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.
- Remove meat and veggies to a platter and tent with foil.
- 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.
- Serve the roast and the veggies over recipe #272132.
- Recipe# 273358 and a little unsalted butter will finish off this recipe nicely.
Questions & Replies
Got a question? Share it with the community!
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.
RECIPE SUBMITTED BY
Hello Zaars and Zaarinas! Thank all of you who tried my 'memory' recipes and left such nice reviews and for taking such lovely pictures. I do appreciate your comments. My pet peeves about cooking are recipe reviews where the reviewer says, "I made the recipe exactly as written EXCEPT yada yada yada" and I don't like suggestive names or titles such as, "Better Than Sex". I don't know why anyone would eat anything that is 'sinful' or 'decadent' since decadent is described as being decaying. Also, PAP-RI-KA only has 3 syllables. VINAIGRETTE is pronounced vin-a-grette, not vinager-ette. It's mas-car-pone not mars-ca-pone. And I don't like cutesy adult baby talk,,, or metro chic names like delish, nutrish, yummo, sammy, BAM! Oh well, I make as many, or more, faux pas as the next guy especially in ASL! Things that crack me up are: DH Fred from youtube.com Nick, my nephew Fish and Poi song as performed by PoiBoi My possum recipe per the song on http://www.youtube.com/watch?v=xVvL4-srt6U http://www.youtube.com/watch?v=JpbyM8k7e2Q wow this is good! my Doggie Little Yellow Petey Bird on youtube My BFF's. all of them and there are so many! and my little Sister Mary Beth. She has MS and Lupus and a great attitude. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">