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Pressure-Cooker Pork with Apples and Dried Plums

Name: Pressure-Cooker Pork with Apples and Dried Plums
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 servings.
Cuisine: Europe, French
Ingredients: 1 boneless pork loin roast (3 to 4 pounds); 2 tablespoons all-purpose flour; 1 tablespoon herbes de Provence; 1-1/2 teaspoons salt; 3/4 teaspoon pepper; 2 tablespoons olive oil; 1 cup apple cider or unsweetened apple juice; 2 medium onions, halved and thinly sliced; 1 cup beef stock; 2 bay leaves; 2 large tart apples, peeled and chopped; 1 cup pitted dried plums (prunes)

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Test Kitchen Approved

Total Time

Prep: 20 min. + standing Cook: 35 min. + releasing

Makes

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

Pressure-Cooker Pork with Apples and Dried Plums Recipe photo by Taste of Home

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Ingredients

1 boneless pork loin roast (3 to 4 pounds)
2 tablespoons all-purpose flour
1 tablespoon herbes de Provence
1-1/2 teaspoons salt
3/4 teaspoon pepper
2 tablespoons olive oil
1 cup apple cider or unsweetened apple juice
2 medium onions, halved and thinly sliced
1 cup beef stock
2 bay leaves
2 large tart apples, peeled and chopped
1 cup pitted dried plums (prunes)

Directions

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.
Add cider to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. Add onions, stock, bay leaves and roast.
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.
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.

Pressure-Cooker Pork with Apples and Dried Plums

Ingredients

Directions

Nutrition Facts

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