The Pork Loin with Wine in a Pressure Cooker, is not only simple and quick to prepare, but also absolutely delicious. Suitable even for those less experienced in the kitchen, who will create a truly delightful main course in no time. If you can’t find all the aromatic herbs listed in the ingredients, no problem because you can omit some. I’ve dedicated a corner of my garden to growing aromatic herbs, so I always have fresh ones available. If you don’t own a pressure cooker, follow the procedure but double the cooking time. However, it is very important to maintain a medium-high heat for all the necessary minutes. If you want to learn more about the pressure cooker, click HERE
For the procedure, I made a small video, available to watch on Facebook, Instagram, and Pinterest
Are you, like me, a fan of this fantastic cooking method, the best ever? Then don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.76 lbs pork loin
- 7 oz white wine
- 2 cloves garlic
- 1 bunch sage
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig oregano
- 1 sprig marjoram
- 4 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Pressure cooker
- 1 Paper towels
How to Prepare Pork Loin with Wine in a Pressure Cooker
To prepare the Pork Loin with Wine in a Pressure Cooker, organize all the tools and pre-measured ingredients on the work surface.
This way you’ll have everything at hand, and your work will certainly be easier and faster.
Take the meat out of the refrigerator at least an hour before cooking and once it reaches room temperature, dab it with paper towels.
Prepare a mince with the aromatic herbs and set them aside in a small bowl.
Pour two tablespoons of extra virgin olive oil into the pressure cooker, add two cloves of garlic and lightly brown.
Also add the pork loin and brown it well all around, until a sort of crust has formed.
Cover it with the herbs, lightly salt it, add the boiling wine, and seal tightly with the lid.
Lower the valve, turn the heat to maximum, and as soon as you hear the whistle, set to minimum, letting it cook for 20 minutes.
Usually, before opening the pressure cooker, I let about 5 minutes pass, so that the steam contained in it is no longer too powerful when opening.
Before opening, lift the vent valve, but do it gradually, and when the steam has completely escaped, it is the right time to open it.
Remove the roast from the pot, crush the two cloves of garlic, add another two tablespoons of extra virgin olive oil, and reduce the cooking sauce.
Slice the pork loin only when it has cooled completely.
Serve your Pork Loin with Wine in a Pressure Cooker, at room temperature or just heat up the sauce.
Tips, Variations, and Storage
You can store the pork loin for 2/3 days in the refrigerator, but inside an airtight container.
In the freezer, it will last much longer, but remember to defrost exclusively in the refrigerator.
If you do not have time to cool the pork loin before serving, wrap it in aluminum foil and place it in the freezer for 30 minutes.
This way, it will be perfect for slicing quickly into thin slices.
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