Italian Braised Pork with Fresh Herbs Pressure Cooker Recipe

Italian Braised Pork With Fresh Herbs Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 30 minutes at HIGH pressure

• 3 tablespoons olive oil
• 1 (2¼- to 2½-pound) boned and tied pork loin roast, trimmed of all but a thin layer of fat
• 1 teaspoon sea salt
• 10 turns freshly ground black pepper
• 2 cups half-and-half
• 2 teaspoons chopped fresh rosemary or marjoram
• 2 teaspoons chopped fresh tarragon or basil

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
2. Season the roast all over with the salt and pepper and add it to the pot
3. Brown the meat on all sides, 6 to 8 minutes total
4. Add the half-and-half and herbs
5. The roast will be covered up to half its thickness
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 30 minutes
10. Remove the pot from the heat
11. Open the cooker with the Quick Release method
12. Be careful of the steam as you remove the lid
13. An instant-read thermometer inserted into the center of the meat should read 150° F
14. Transfer the roast to a cutting board and cover loosely with foil while you finish the sauce
15. The temperature of the meat will rise another 5° to 10° F while sitting
16. Spoon off any fat from the surface of the sauce
17. If you prefer a more homogenized sauce, use an immersion blender set right into the pot to puree the sauce until smooth
18. Taste the sauce, adding more salt if needed
19. Cut the roast into ½-inch-thick slices and arrange on a warm serving platter
20. Spoon the sauce over the top and serve

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