cateory: main_ingredients
Pork with rosemary and apples
Reviews: 198
Ingredients:
- 3 1/2 pounds pork shoulder roast, room temperature
- 2 tart apples, peeled and quartered
- 1/2 cup dry white wine
- 5 cloves garlic, peeled
- 3 sprigs fresh rosemary
- 3 tablespoons Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper
How to make
Pork with rosemary and apples
Pork with rosemary and apples
- Spread the pork roast with the mustard and brown the roast in the bottom of a 5-liter or larger pressure cooker over medium high heat.
- Remove the meat and pour out excess fat.
- Deglaze the pan with the wine, scraping up the brown bits.
- Add the apple, garlic, salt and pepper.
- Replace the roast on top of the apples and scatter the rosemary and close the lid.
- Bring pressure to first red ring over high heat and adjust heat to stabilize at the first red ring.
- Cook for 30-35 minutes.
- Take the pressure cooker off the heat and release with natural release method.
- Open the cooker and test for doneness 150-160 degrees F with a meat thermometer.
- If the roast is not yet done, close the cooker and cook an additional 3-5 minutes until the meat tests at 160 degrees F.
- Pork is best when moist and medium doneness.
- Remove the roast and puree the apples and garlic with a hand blender or transfer solids to a blender or food processor and puree.
- Nap the sauce onto a plate, place a slice of the roast on the sauce and garnish with some clean, fresh rosemary.
Comments for
Pork with rosemary and apples
Pork with rosemary and apples
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