Taste of Home
Pressure-Cooker Pork with Apples and Dried Plums
TOTAL TIME: Prep: 20 min. Cook: 35 min. + releasing
YIELD: 10 servings.
The classic flavors of herbes de Provence, apples and dried plums make this easy cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. —Suzanne Banfield, Basking Ridge, New Jersey
Ingredients
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1 boneless pork loin roast (3 to 4 pounds)
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2 tablespoons all-purpose flour
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1 tablespoon herbes de Provence
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1-1/2 teaspoons salt
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3/4 teaspoon pepper
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2 tablespoons olive oil
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1 cup apple cider or unsweetened apple juice
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2 medium onions, halved and thinly sliced
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1 cup beef stock
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2 bay leaves
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2 large tart apples, peeled and chopped
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1 cup pitted dried plums (prunes)
Directions
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1.
Halve roast. Mix flour, herbes de Provence, salt and pepper; rub over pork. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining pork and oil.
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2.
Add cider to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. Add onions, stock, bay leaves and roast.
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3.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°. Remove roast and onions to a serving platter, discarding bay leaves; tent with foil.
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4.
Select saute setting and adjust for low heat. Add apples and plums; simmer, uncovered, until apples are tender, 6-8 minutes, stirring occasionally. Serve with roast.
Nutrition Facts
4 ounces cooked pork with 3/4 cup fruit mixture: 286 calories, 9g fat (3g saturated fat), 68mg cholesterol, 449mg sodium, 22g carbohydrate (13g sugars, 2g fiber), 28g protein.
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