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Linda's Fantabulously Easy Pressure Cooker Pork Loin

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“Use any flavor pork loin you enjoy and adjust the seasonings you like. Be prepared to give up the recipe! Serve over a bed of Filomena's Pasta Fresca Recipe 272132 and it becomes very special - Just roll the noodles very thin, cook and then butter them and sprinkle with chopped parsley.”
READY IN:
2hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 lbs pork loin, any flavor
  • 12 teaspoon black pepper, cracked
  • 2 garlic cloves, squashed
  • 12 tiny new potatoes, scrubbed and a peel removed around it's middle (or yukon)
  • 1 lb baby carrots, peeled
  • 1 lb button mushroom, washed
  • 2 celery ribs, with leaves, scrubbed and sliced
  • 1 red onion, halved and cut into wedges from tip to tail, leaving the root bottom intact
  • 2 teaspoons herbs, mixed (or what you like)
  • 2 cups pork stock (or prepared gravy)
  • 14 cup Wondra Flour, divided if needed to thicken the gravy

Directions

  1. Turn the pressure cooker up to brown cycle and brown the meat on all sides and the ends Remove the meat to a plate.
  2. Add the veggies and stir until they get color and the onions are softened somewhat.
  3. Add the meat back to the pot and add two cups of pork stock (or gravy mix) and set the cooker on High Pressure for 90 minutes. Let cool naturally.
  4. Remove meat and veggies to a platter and tent with foil.
  5. Check the pan gravy to see if it needs reaseasoning or thickening. Add a little Wondra and water, whisking and cooking to thicken. To thin just add a few drops of water until it looks just right. If it needs a little more flavor you can add some stock instead of water. We think the loin is perfectly yummy.
  6. Serve the roast and the veggies over recipe #272132.
  7. Recipe# 273358 and a little unsalted butter will finish off this recipe nicely.

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