Read how I made a juicy, tender dinner quickly, when I didn’t have the time to use a slow cooker.
I had a 2.5 lb pork roast to cook for dinner and I really want to utilize my Nesco pressure cooker more often so I brought it out. This one is great because of all the cooking methods it can do: steam, brown, slow cook and pressure cook. I love that I can brown my meat in the pressure cooker so I don’t have to dirty another pot. I wish I had thought ahead and taken pix all throughout the preparation of this meal, but I didn’t. I actually didn’t even think to take a nice picture of the final product until the hubs was about to take his 1st bite and snapped the top-left one, but it’s a little fuzzy. The top-right one is my plate with seconds on it. :o) The tenderloin in the picture is a 2nd one I have (they were a BOGO deal). Anywho, let me tell you how easy this was!
2.5 lb pork temderloin, quartered
1 onion, quartered
2 small apples, peeled and quartered
3 garlic cloves, peeled
2 C beef stock (if you don’t have, use wine, chicken or vegetable stock or even water)
Salt and pepper
If you want to make gravy
3 tbsp butter, melted
3 tbsp flour (you could use cornstarch and water, instead of butter and flour)
When I unwrapped the tenderloin, it was actually in two, long pieces. I cut both pieces in half, giving me 4 even pieces that fit in the pressure cooker. Add a tbsp of your choice of oil to the bottom of the pressure cooker and set it to “brown”. Sprinkle the pork with salt and pepper and brown all sides of the pork, two pieces at a time, in the cooker.
Remove the browned pork, place the meat trivet inside the cooker, then set the 4 pork pieces on the trivet. Drop the onion, apple and garlic cloves on top (don’t worry if some fall through the trivet to the bottom). Pour beef stock in and seal cooker. Cook pork for 35 minutes. If you have a manual pressure cooker, start your timer after it starts to jiggle. In my electric pressure cooker, I can set the timer and then it won’t start counting down until it’s reached full pressure.
When timer is up, release pressure and remove pork and trivet; cover pork to keep it warm. (I tasted the liquid in the pot and the onions and apple had flavored the stock nicely, so I removed them with a mesh strainer. You could leave them in and use an immersion blender to puree them into your stock, thus thickening it into a gravy.) Turn cooker back to “brown” and blend melted butter with flour (or water and cornstarch). Once stock is boiling, whisk in butter/flour mixture and continue to cook until desired thickness. Add salt and pepper, if necessary.
***UPDATE 6/12/15 – Instead of using melted butter and flour to thicken sauce, for the past 6 months I’ve taken a little of the liquid out of the cooker and added it to a mason jar. Add a couple tablespoons of flour, screw lid on tightly and shake vigorously to combine. Then whisk into cooker until desired thickness achieved. I do this with all my pan sauces now! After cooking chicken/pork/beef in a pan, I remove meat, add some flour and chicken or beef stock to a mason jar, shake and then whisk into the pan with the leftover oil and brown bits from the meat. Salt & pepper to taste. Great, fast sauce!
The pork fell apart nicely and was so tender! I served it with green beans and potatoes – baked for the hubs and mashed for me and B. If you try this recipe, let me know how you like it!