• Total Time

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

  • Makes

    10 servings

  • 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
  • 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 one 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°. Press cancel. 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.
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