Pork Loin Roast (PC-BW)

By IUPUI95

Ingredients

• 1 tablespoon oil
• 1 (2-3 1/2 lb) pork loin roast
• 1 cup chicken stock or broth
• 1 tablespoon minced garlic
• 2 teaspoons lemon zest
• 1 1/2 cups frozen cherries
• 1/2 cup water
• 1/4 cup Dijon mustard
• 2 tablespoons light brown sugar
• 2 teaspoons corn starch, mixed into 1 tablespoon water
• 1 tablespoon butter
• Salt & pepper

Preparation

Step 1

1) Heat oil on high heat until sizzling.

2) Generously season the roast with salt and pepper, place in the cooker, and brown on each side.

3) Add the chicken stock, garlic, and lemon zest to the cooker and lock the lid. Cook at 15 psi for 45 minutes.

4) Meanwhile, create the cherry dijon sauce by placing the frozen cherries, water, Dijon mustard, and light brown sugar in a saucepan over medium heat. Cover, bring to a simmer, and let cook 10 minutes.

5) Use a heavy spoon to mash most of the cherries into the sauce before adding cornstarch mixture and simmer an additional 3 minutes. Remove from heat and stir in butter.

6) Let the cooker release pressure naturally for 10 minutes, then quick release any remaining pressure. Remove roast and let rest under aluminum foil for 10 minutes before carving. Serve smothered in the cherry dijon sauce.