Flavorful main course: pork loin with beer in a pressure cooker.
In short, a dish full of flavor, economical, and quick. Thanks to the pressure cooker it cooks in just 15 minutes from the whistle. The meat turns out very tender without losing all the nutritional properties as it happens with traditional cooking. Moreover, the combination with prunes, as with apples, is a guaranteed success!
So, after having posted a long time ago, the skewers with prunes and speck, which were really successful, I leave you with this version of roast which I’m sure you will truly appreciate.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 154.02 (Kcal)
- Carbohydrates 3.03 (g) of which sugars 1.20 (g)
- Proteins 16.24 (g)
- Fat 7.70 (g) of which saturated 2.28 (g)of which unsaturated 6.36 (g)
- Fibers 0.31 (g)
- Sodium 327.77 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Pork loin with beer in a pressure cooker
- 1.1 lbs Pork loin
- 1 Garlic (clove)
- Half White onion
- 4.4 oz Beer
- 0.5 cups Water
- 10 Dried plums (pitted)
- Rosemary
- Juniper berries
- Bay leaf
- 2 tbsps Extra virgin olive oil
- to taste Coarse salt
- Black pepper
Tools
- Pressure cooker
Preparation of Pork Loin with Beer in Pressure Cooker
– Wash and dry the piece of meat, tie it with kitchen string and sprinkle it with coarse salt and pepper.
– Sauté the chopped garlic and onion, brown the meat on all sides and pour the liquids over it.
– Add the desired herbs, the prunes, and close the pot; cook for 15 minutes from the whistle.
– Depressurize and remove the meat from the pot.
– Wrap in aluminum foil to prevent juice loss, strain the cooking juice, remove the prunes, and set aside.
– Slice the cold roast, heat the cooking juice with the prunes, and serve.
Tips:
*Like all roasts or meatloaves, it’s always better to cook the day before so the meat can be sliced perfectly.
*Instead of garlic and onion, you can use a shallot.
