Pressure-Cooker Pork With Apples And Dried Plums

Name: Pressure-Cooker Pork With Apples And Dried Plums
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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

Servings: persons

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
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

1
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.
2
Add cider to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. Add onions, stock, bay leaves and roast.
3
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 145u00b0. Remove roast and onions to a serving platter, discarding bay leaves; tent with foil.
4
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.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 boneless pork loin roast (3 to 4 pounds), 2 tablespoons all-purpose flour, 1 tablespoon herbes de Provence, 1-1/2 teaspoons salt, and more.

Yes, Pressure-Cooker Pork With Apples And Dried Plums falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!