Yield: 6 servings
Cooking Time: 1 hour & 15 minutes
I’m always excited when I come across a new recipe—especially one that has to do with making a perfect and succulent pressure cooker pork roast. They always turn out so beautifully in the pressure cooker that I try to make one at least once a week. Of course, in the past, that hasn’t always been the case.
There was a time when I really didn’t care for pork products in any form. I didn’t like pork roasts, chops or even pork-friend rice. I always thought that pork was dry and tough and to be honest, not very appetizing. However, what I didn’t know at the time was it was how my pork was being cooked and not pork itself.
Most people cook their pork on top of their stove in a frying pan or cook them in the broiler. And both methods can lead to the meat being overcooked and dried out—if the person doesn’t pay attention or attempts to cook the pork too long.
Another problem that people have with pork is that they believe they have to cook the living hell out of it to destroy parasites in the meat. While that may have been the case during the 1920s and 1930s, it certainly isn’t the case with modern pork. With modern pork, you can leave it a little bit pink and not have to worry about it making you sick.
It was only after I learned this little lesson, and had acquired my first pressure cooker, that I realized that pork is not only delicious but that it is juicy and succulent as well. And that is also around the same time that I developed this particular pork roast pressure cooker recipe. I hope that you enjoy it.
- 2 pound pork tenderloin roast
- 1 cup vegetable broth
- 2 small red onions (chopped)
- 1 small yellow onion (chopped)
- 2 large carrots
- 2 stalks of celery
- 2 bay leaves
- 3 cloves of garlic
- 2 tablespoons red wine
- 1 tablespoon soy sauce
- 1 tablespoon basil (chopped)
- 1 tablespoon thyme (chopped)
- 1 tablespoon oregano (chopped)
- 1 tablespoon rosemary (chopped)
- 1 tablespoon fresh parsley
- 1 tablespoon red pepper
- 1 tablespoon sage (chopped)
- 1 tablespoon grated lemongrass
- 1 tablespoon red wine vinegar
- 1 teaspoon paprika
- 1 teaspoon coriander
The night before you intend making this pork roast pressure cooker recipe, you should make the marinade and allow the roast to soak in it overnight. In a glass or plastic mixing bowl, combine the vegetable broth, the soy sauce, the red pepper, the red wine, the thyme, basil, oregano, paprika, parsley, coriander, sesame oil, lemon grass, red wine vinegar, and sage. You should also peel and crush one garlic glove and place it into the marinade. Once you have this made, you can then pour it over the pork roast and cover it with plastic wrap.
If you want an even more tender roast, you could leave it marinading in the sauce for an extra day, but that is really going to make the end product soft. If you do this, then you might want to cut down the cook time by about 5 minutes. After all, you want the meat to retain its integrity. You aren’t making pulled pork!
Now that the roast has soaked overnight, you should now sear it in your pressure cooker. Make sure you let any excess marinade drip off the roast and set the remaining marinade aside. Set your cooker to brown or saute and carefully place the roast in it. Allow every side to develop a nice sear until it has a nice golden brown color to it. When it’s done searing, cut up the red and yellow onions and place them in the pressure cooker with the roast. Chop up the celery and the carrots and throw them in with the bay leaves.
Take the leftover marinade and pour it over the pork and the vegetables. Place the lid firmly on the pressure cooker and lock it in place. You are now ready to begin cooking your pressure cooker pork roast. Set your pressure cooker on High Heat and allow it to cook for 30 minutes. When the 30 minutes has elapsed, use the natural release method to allow the unit to depressurize. You can then carefully remove the lid.
The next thing you’ll want to do is remove the roast from the cooker and set aside. The next thing you should do is to take the juices from the pressure cooker and place into a saute pan. Turn the heat on the saute pan up to high and cook for 15 minutes or until the sauce has thickened and reduced. You can then remove the bay leaves from it and make a pork au jus out of it.
Cut the pork tenderloin roast into 2-inch slices and drizzle the pork au jus over it. This dish is best served with some form of potato (either roasted or mashed), a leafy vegetable such as Brussel sprouts and either onions or sauerkraut. A lot of people also like to pair this applesauce or some kind of baked apple. All of these things would go very well with this dish.
Once you’ve made this dish, shoot me a line and tell me how you liked it. I’ve been developing this pressure cooker pork roast recipe for quite some time and I think that it gives the roast just the right amount of savoriness and the right amount of sweetness.
However, if you want to, you can also make a few tweaks to the marinade sauce. I got this recipe from a friend of mine who originally used 1 tablespoon of Hoisin sauce for it. I couldn’t find Hoisin sauce at my local grocery store, so I substituted red pepper flakes and soy sauce for it. If you want, you can remove the soy sauce and the red pepper and just use the Hoisin sauce instead.
Another addition I added to this pork roast pressure cooker dish was the rosemary. I simply love rosemary but usually only get to use it on my poultry. I decided to be a little bit adventurous on this pork dish and add rosemary to it and I think it turned out great. It added a layer of aromatics that I really thought was missing from the original dish.
Okay, that does it for me today. I really hope that you liked this dish and will come back for even more pressure cooker recipes. I’m working on several of them at this very moment and I’m very excited to see not only how they turn out but how you guys like them.