Pressure Cooker Wine Braised Pork Loin2022-04-20
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 27m
- Ready In: 37m
Average Member Rating
(3.2 / 5)
5 People rated this recipe
This information is per serving.
Saturated Fat1.1 g
Trans Fat1 g
Unsaturated Fat0.2 g
Pressure cooker wine braised pork loin. Braised pork loin is a great way to spice up the weeknight dinner menu. Pressure cook the loin in your instant pot for a flavorful, tender, and delicious meal in no time.
What is the Difference Between Braising and Cooking?
Braising is a cooking technique that involves cooking food in a covered pot with liquid. Braising meat in the oven is a popular way to cook it.
The difference between braising and cooking is that braising requires a pot to cover while cooking does not. “Braise” comes from the French word “braisé,” which means to roast or brown something in fat or overheat.
What Makes a Recipe “Pressure Cooker” or “Instant Pot” Friendly?
A pressure cooker or an instant pot is a type of cooking appliance that cooks food quickly. It has been around for decades, but it is only recently that it is becoming popular with the rise of the Instant Pot and other similar devices.
In order to make your recipe compatible with a pressure cooker or an instant pot, you have to make sure that you have the right ingredients. If you are not sure about what makes a recipe “pressure cooker” or “instant pot” friendly, here are some recommendations for making your own recipe into a pressure or instant pot meal:
– Make sure your recipe includes soft vegetables like potatoes, carrots, and onions (these are less likely to break down during cooking)
– Make sure your recipe includes lean meats such as chicken breasts and pork tenderloin (these are less likely to overcook during pressure cooking or instant pot cooking)
– Make sure your recipe includes liquids like broth, wine, tomato sauce, or pineapple juice (these liquids can achieve a pressure cooker or instant pot setting without boiling over)
– Make sure your recipe includes foods that are more likely to cook into a smooth texture on the stovetop such as pasta ( these foods are less likely to become tough in the pressure cooker or instant pot)
– Make sure your recipe includes vegetables that are more likely to break down into a smooth texture like carrots, potatoes, or onions (these vegetables can achieve a pressure cooker or instant pot setting without over-cooking)
– Make sure your recipe includes foods that contain fiber and water such as grains, dried beans
Pressure Cooker Wine-Braised Pork Loin
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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.
Melt the butter in a pressure cooker turned to saute mode. 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 the pressure cooker. Cook, stirring, until softened, for about 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 the pressure cooker.
Whisk the broth mixture once more, ensuring the flour is still dissolved. Pour the mixture into the pressure cooker. Stir well. Return pork loin to cooker.
Close the pot and lock the lid. Set the machine to cook at high pressure Set the timer to cook for 30 minutes
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Transfer the cooked pork loin to a cutting board. Allow cooling for 5 minutes. Slice meat, pour sauce over, and serve.