Pressure Cooker Wine Braised Pork Loin
- Yield : 4 serving plates
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 27m
- Ready In : 37m
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- 1/2 cup (125 ml) reduced sodium chicken broth
- 1½ tablespoons all-purpose flour
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 ½ pounds (1.44 kg) boneless pork loin
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 medium yellow onion,peeled and chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 cup (125 ml) dry white wine
In a small mixing bowl,combine chicken broth and all-purpose flour. Whisk until smooth and set aside.
In a pressure cooker,melt butter over medium heat. Season pork with salt and sprinkle with cracked pepper. Brown in hot melted butter on all sides,turning occasionally,for about 6 minutes. Transfer browned meat to a large plate
Add onion to pressure cooker. Cook,stirring,until softened,for a bout 4 minutes. Add Worcestershire sauce and thyme. Cook,stirring,for about 30 seconds. Pour in dry white wine.Scrap any browned bits in the bottom of pressure cooker.
Whisk the broth mixture once more,making sure flour is still dissolved. Pour mixture into pressure cooker.Stir well. Return pork loin to cooker.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 27 minutes.
Open pressure cooker,using a Quick Release method. Transfer cooked pork loin to cutting board. Allow to cool for 5 minutes. Slice meat,pour sauce over and serve.