PRESSURE COOKER SAVORY MUSTARD PORK ROAST
The unique pairing of honey and molasses with diced tomatoes, red wine and stone-ground mustard yields the most delightful mustard sauce with just a hint of sweetness in this pressure cooker pork roast. -Ezra Elkon, Charles Town, West Virginia
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Sprinkle roast with salt and pepper. Select saute and adjust for high heat in a 6-qt. electric pressure cooker; heat oil. Brown roast on all sides. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. , Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 90 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions., Remove roast; cover and let stand for 15 minutes. Meanwhile, skim fat from cooking juices. Select saute and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. Slice or shred pork and serve with sauce.
Nutrition Facts : Calories 395 calories, Fat 21g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 1103mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 2g fiber), Protein 31g protein.
PRESSURE-COOKER TERIYAKI PORK ROAST
I'm always looking for no-fuss recipes, so I was thrilled to find this one. The tender teriyaki pork has become a family favorite. -Roxanne Hulsey, Gainesville, Georgia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Combine the first seven ingredients in a 6-qt. electric pressure cooker. Add roast and turn to coat. 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. Press cancel. A thermometer inserted in pork should read at least 145°. , Remove pork to a serving platter; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork. Freeze option: Place sliced pork roast in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary. Garnish with green onions and sesame seeds, if desired.
Nutrition Facts : Calories 198 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 155mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
PORK ROAST DIVINE
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.
Provided by Claire de Luna
Categories Pork
Time 1h
Yield 1 roast, 10 serving(s)
Number Of Ingredients 13
Steps:
- 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.
PRESSURE COOKER PORK ROAST
Steps:
- Trim any visible fat from the meat and pat it dry with paper towels. Don't rinse the meat; that step is not necessary and can spread bacteria around your kitchen. Set the meat aside.
- In a small mixing bowl combine the caraway seed, salt, and pepper; rub this mixture over roast.
- In a 4- or 6-quart pressure cooker , heat 1 tablespoon oil over medium heat or use the brown function.
- Cook the meat until brown on all sides, adding more oil, if necessary. Remove the meat from the pressure cooker and set aside. Drain off the fat.
- Place the trivet or an ovenproof rack in the pressure cooker. Return the meat to the pressure cooker and add the onion, water or broth, and the apple cider.
- Lock the lid in place and bring the cooker up to high pressure; cook for 45 minutes.
- Allow the pressure to come down naturally, then carefully remove the lid. Transfer the meat and onion to a serving platter; keep warm by covering with foil.
- Add the apples to the pressure cooker and bring to boiling. Cover loosely (do not lock lid) and cook over medium heat about 5 minutes or until apples are crisp-tender. With a slotted spoon, remove the apples to the serving platter with the pork roast and onions. Serve immediately.
Nutrition Facts : Calories 664 kcal, Carbohydrate 14 g, Cholesterol 179 mg, Fiber 2 g, Protein 47 g, SaturatedFat 16 g, Sodium 271 mg, Sugar 10 g, Fat 46 g, ServingSize 1 roast (8 servings), UnsaturatedFat 0 g
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