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
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.
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