Apple Pork Loin

1 large yellow onion, cut into 1" chunks (about 1 1/2 c)
1 Granny Smith apple, peeled and cut into 1" chunks (about 1 1/4 c)
1 acorn squash, peeled, seeded & cut into 1" chunks (about 1 1/2 c)
1/4 c Calvados or apple juice
1/4 c defatted chicken stock or canned chicken broth
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper
1 TBSP Creole Seasoning
2 # boneless pork loin roast

Put the onion, apple and squash into the pressure cooker. Add the Calvados or apple juice, stock, garlic, salt and pepper and mix well. Rub the Creole seasoning all over the pork roast to coat and place the roast on top of the vegetable mixture. Place the Baked Apples (recipe follows) on both sides of the roast.

Cover, lock and bring to high pressure over high heat. Reduce the heat to stabilize pressure and cook for 20 minutes. Remove the pressure cooker from the heat and let the pressure drop naturally. Carefully remove the cover. Remove the pork roast, wrap it in foil and set aside for 10 minutes.

Meanwhile, whisk the apple and vegetable mixture to create a puree. Slice the pork and serve with the puree and Baked Apple.

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