Pressure Cooker Pork With Apples And Dried Plums Recipes

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PRESSURE COOKER PORK



Pressure Cooker Pork image

A sweet and tangy pork recipe that is quick and easy to make in a pressure cooker.

Provided by BGILL

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 40m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
4 (6 ounce) pork tenderloins
1 (16 ounce) package sauerkraut, drained
1 cup water
6 fluid ounces apple juice
2 teaspoons fennel seed
12 red new potatoes, halved

Steps:

  • Heat oil in a pressure cooker over medium heat; brown pork tenderloins in the hot oil, about 5 minutes per side. Distribute sauerkraut around the pieces of pork and pour in water and apple juice; sprinkle with fennel seeds.
  • Cover pressure cooker and bring to full pressure; cook for 15 minutes. Remove from heat and release the pressure according to manufacturer's instructions. Place potatoes into the cooker, reseal, and bring back up to full pressure over medium heat; cook at full pressure for 5 more minutes. Remove from heat, release pressure, and serve.

Nutrition Facts : Calories 492 calories, Carbohydrate 59 g, Cholesterol 94.7 mg, Fat 12.2 g, Fiber 9.5 g, Protein 36.9 g, SaturatedFat 3.6 g, Sodium 835.3 mg, Sugar 9.1 g

PRESSURE-COOKER PORK WITH APPLES AND DRIED PLUMS



Pressure-Cooker Pork with Apples and Dried Plums image

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

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 10 servings.

Number Of Ingredients 12

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 (prunes)

Steps:

  • 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 : Calories 286 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 28g protein.

PRESSURE-COOKER PORK WITH APPLES AND DRIED PLUMS



Pressure-Cooker Pork with Apples and Dried Plums image

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

Provided by @MakeItYours

Number Of Ingredients 12

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

Steps:

  • 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.

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