The pork roast I purchased was almost 5 pounds.  I cut it in to 3 portions.  That was plenty for 2 of us to eat plus the most fabulous leftovers.  I just placed the other 2 portions into the freezer for future meals!


I didn’t have all of the “exact” ingredients - so I improvised with what I had on hand - and it worked beautifully.


Here’s how it worked:


Ingredients:


  1. -1 Tablespoon plus 1 teaspoon prepared grated horseradish, divided  (I used Horseradish powder from www.penzeys.com and prepared it according to the directions on the bottle - making it a little stronger)

  2. -2 teaspoons ground coriander  (I used a little more)

  3. -1/2 teaspoon black pepper  (I used a little more)

  4. -1 Tablespoon olive oil

  5. -1 boneless pork loin roast (about 2 pounds) - Mine was about 1 1/2 pounds

  6. -1 can (14 ounce) pitted tart cherries, undrained

  7. -1/2 cup chicken broth  (I used 2 teaspoons chicken bouillon granules plus 1/2 cup water)

  8. -1/4 cup Madeira wine, dry sherry or white wine - I used dry sherry

  9. -4 teaspoons grated orange peel  (I also added a splash of the orange juice)

  10. -1 Tablespoon brown sugar  (I used just a little more)

  11. -1 Tablespoon Dijon mustard

  12. -1/8 teaspoon ground cloves

  13. -Optional - orange slices


Directions:


Combine 1 Tablespoon horseradish, coriander and pepper in small bowl, set aside.  (As noted above, I used more for our tastes, even with a smaller roast)


Heat oil in pot of pressure cooker.  Brown pork roast evenly on all sides, about 6 minutes.  (I use my turkey lifters to help maneuver the roast for even browning).  Transfer the pork from the cooker to a plate.  Rub the horseradish/spice mixture evenly over the pork.


Combine the cherries, broth and wine in the pressure cooker.  Place the pork on a rack in the cooker (I didn’t use a rack).  Lock the lid in place.  Cook over High Pressure for 30 minutes.  Release the pressure naturally.  (I cooked ours for 20 minutes and it was perfect).


Carefully open the lid, tilting it away from you to avoid escaping steam.  Remove the pork to a plate and tent with foil to keep warm.  (I used my turkey lifters to remove it from the pot). 


Strain the sauce, reserving the cherries.  Return the sauce to the cooker.  Stir in the orange peel (+ orange juice if using), brown sugar, mustard, remaining 1 teaspoon horseradish and cloves.  Bring sauce to a boil and cook until slightly thickened.  Stir in the reserved cherries.  I garnished the pork with the cherries and then ladled some sauce over the top and omitted the optional orange slices. 


Eric and I really enjoyed sharing this meal together and I loved that I could make it in the pressure cooker!  Pork is a nice lean alternative to chicken and yet still budget-friendly!  So ... ENJOY!!


P.S. - This recipe is from a book I found in a heavily discounted clearance section of a bookstore and I haven’t been able to find it anywhere online to give you a link.  It’s called “Presto Pressure Cooker Recipes - Make The Dishes You Love In Minutes”  Click here to be linked to the Presto Recipe Index from their website.