Preparation

• Wrap the piece of pork loin with kitchen twine or a ready-to-use net. Insert the rosemary sprig into the net.

• Pour two to three tablespoons of extra virgin olive oil into the pressure cooker and add the 2 crushed garlic cloves with their skin on. Brown the roast by turning it on all sides.

• Pour in the white wine and add the peeled carrots cut into pieces and the vegetable broth cube.

  Close the pressure cooker and cook for 30 minutes.

• After thirty minutes, check if there is liquid in the pot and if needed, add more wine or a little water. Complete the cooking for another ten minutes.

• On Sunday (or the next day), slice the roast thinly.

  It’s easier to slice cold roast, achieving a better result as the meat doesn’t crumble.

• Remove the garlic cloves and rosemary needles with a strainer. Blend the carrots with the sauce, leaving some pieces if desired.

• Reheat the broth in the pot with the blended carrots and slowly add the tablespoon of flour, stirring to ensure it dissolves well without forming lumps.

• Finally, arrange the slices on a serving dish after reheating.

  Add the thick sauce in a separate bowl.

• The pressure cooker rosemary pork roast is truly a delicious main course that’s very appreciated.

  Preferably serve with a good side of roasted potatoes or green salad.