Pressure Cooker Pork Roast with Apples
This is a classic American combination of flavors—sweet and salty. You make the applesauce together with the roast to infuse the apples directly into the meat and to flavor the applesauce with the pork.
Serves: 6Hands-on: 25 minutesTotal: 1 hour 45 minutesDifficulty: Medium
- 2 lbs. pork loin in one piece, with some fat on it, securely tied
- 2 Tbsp. olive oil, divided
- 2 tsp. salt
- 1 tsp. ground white pepper
- 1 medium onion, peeled and roughly sliced
- 2 large Granny Smith apples, peeled, cored, and sliced
- 1⁄2 cup white wine
- 1⁄2 cup water
- Rub the roast with 1 tablespoon of oil, salt, and pepper. Heat the remaining tablespoon of olive oil in an uncovered pressure cooker over medium heat. Place the roast in the pan, fat-side facing down. Brown well on all sides, and finish on the side where you began. Add the onions, apples, wine, and water. Close and lock the lid.
- Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum needed to maintain pressure. Cook for 25 to 30 minutes at high pressure.
- Remove from the heat and allow the pot to sit for 30 minutes before carefully releasing any residual pressure.
- Move the roast to a serving dish tented with tinfoil to rest.
- Using an immersion blender, blend the cooking liquid into an applesauce.
- Slice the roast and serve with applesauce.