Pressure Cooked Pork Sirloin Roast

By deb49

Ingredients

• 1/2 teaspoon coarse black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 3 pound pork sirloin tip roast
• 1 tablespoon vegetable oil
• 1 cup water
• 1/2 cup apple juice

Details

Servings 6
Adapted from pressurecookingtoday.com

Preparation

Step 1

If your roast isn’t 3 pounds, you’ll want to reduce the cooking time. Only cook the roast until the internal temperature registers 140°F to 145°F in the thickest part of the meat. It’s alright to set the pressure cooker for less time, release the pressure, check the temperature, and if your roast needs more time, lock the lid back in place and cook it a little bit longer. When the meat and liquid are hot, the pressure cooker will come back to pressure quickly.

I served the roast sliced thinly with one of my favorite side dishes

. It was a delicious meal that my family really enjoyed. And Pat was right, the leftovers do make great sandwiches. Thanks Pat!

Directions

Mix together spices in a small bowl and rub spice mixture all over pork roast.

Put oil in the cooking pot and select browning. When oil begins to sizzle, brown roast on both sides.

Add the water and apple juice to the pressure cooking pot.

Lock lid in place and select High Pressure. Set timer for 25 minutes and press start. When beep sounds turn off pressure cooker and use a natural pressure release for 5 minutes, followed by a quick pressure release to release any remaining pressure. When valve drops carefully remove the lid.