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Pressure-Cooker Pork with Apples and Dried Plums

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
  • Total Time
    Prep: 20 min. + standing Cook: 35 min. + releasing
  • Makes
    10 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 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

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.
Nutrition Facts
4 ounces cooked pork with 3/4 cup fruit mixture: 286 calories, 9g fat (3g saturated fat), 68mg cholesterol, 449mg sodium, 22g carbohydrate (13g sugars, 2g fiber), 28g protein.

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