Pressure Cooker Braised Pork with Fresh Herbs2022-08-23
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
Average Member Rating
(5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat4.3 g
Trans Fat2.2 g
Unsaturated Fat2.2 g
Pressure cooker braised pork with fresh herbs. Braised pork with fresh herbs is perfect for a quick weeknight meal. The meat is tender and juicy, and the sauce has a great flavor.
Is it possible to make braised pork without fresh herbs?
And the answer is yes!
There are plenty of herbs and spices that you can use to make this dish, and the flavor will still be just as good.
In order to make this dish without fresh herbs, you will need to replace them with something like garlic, onion, or ginger.
Can you eat this dish cold?
Yes, you can eat pressure cooker braised pork cold.
If you don’t have time to cook the pork in the morning and want to enjoy it later in the day, then all you need to do is put it into your fridge while it’s still hot. You can also cover it with a little bit of fresh water and refrigerate it.
When you’re ready to eat it, simply reheat the meat in a pan or microwave for about 5 minutes. The meat should be soft and juicy when served.
What are some of the most common flavor combinations for braised pork dishes?
The most common flavor combinations for braised pork dishes are soy sauce, sugar, ginger, and garlic.
Pressure Cooker Braised Pork with Fresh Herbs
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- 3 tablespoons olive oil
- 1 boneless pork loin roast, trimmed of all but a thin layer of fat
- 1 teaspoon sea salt
- dash freshly ground black pepper
- 2 cups (500 ml) half-and-half
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh tarragon
Heat the olive oil in a pressure cooker turned to the sauté mode.
Season pork roast with salt and black pepper. Place in hot oil. Brown seasoned meat on all sides for 6-8 minutes total. Stir in half-and-half and fresh herbs. The roast will be covered up to half its thickness.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 35 minutes.
Using the Quick Release method, bring pressure to normal. Carefully open the pressure cooker. Transfer the cooked pork roast to a cutting board. Cover loosely with aluminum foil.
Spoon off any fat from the surface of the sauce. Using an immersion blender, purée sauce until smooth. Adjust salt as needed.
Cut cooked pork roast into slices. Arrange on a warm serving platter. Spoon the sauce over the meat and serve.