Recipes

Pork with Rosemary & Apples
1. Spread the pork roast with the mustard.
2. In a 5-quart or larger pressure cooker, brown
roast well on all sides in oil over medium-high
heat. If it begins to smoke, reduce heat to
prevent burning. Remove roast and set aside.
3. Pour out excess fat and deglaze cooker with
wine, scraping up brown bits of meat.
4. Add apple, garlic, salt and pepper. Replace
roast on top of apples and scatter rosemary.
5. Close lid and bring pressure to first red ring
over high heat. Adjust heat to stabilize pressure
at first red ring. Cook for 35 to 40 minutes.
6. Remove from heat and use Natural Release
Method, see page 10.
7. Open cooker and test roast for doneness,
150° - 160° on a meat thermometer. If roast
is not yet done, close cooker and cook an
additional 3-5 minutes until meat tests at 160°.
Pork is best when moist. 160° insures that
meat is safe to serve.
8. Remove roast and puree the apples and garlic
with a hand blender or transfer solids to a
blender or food processor to puree. Gently ladle
sauce onto individual plates. Slice roast and
place one slice on sauce on plates and garnish
with additional fresh rosemary.
Makes 6 servings
Approximate Nutritional Analysis Per Serving:
471 calories / 52g protein / 8g carbohydrates / 24g fat
1g dietary fiber / 179mg cholesterol / 386mg sodium
13
1
/2 pound pork
shoulder roast*
3 tablespoons
Dijon mustard
1 tablespoon olive oil
1
/2 cup dry white wine
2 tart apples, peeled
and quartered
5 cloves garlic,
peeled
Salt and freshly
ground pepper
to taste
3 sprigs fresh
rosemary
Additional fresh
rosemary for
garnish
*Pork roast should be
at room temperature.
If not, cut in half to avoid
lengthening cooking time
and to achieve even
cooking throughout.
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