What about pork loin roast in the pressure cooker?
socks
11 years ago
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John Liu
11 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years agoRelated Discussions
Pressure cooker rocks for pot roast!
Comments (30)And brown rice in 18 minutes is a big time saver, IMO! I grew up with Mom's stewed beef cubes in gravy over rice, noodles or potatoes - yum! - talk about comfort food. In the past week I did pinto beans, rice, turkey chili, and a batch of food for the pooch in my Presto 4 qt. stainless PC. If I had the room for it, I might consider buying a second, larger pressure cooker. The 4 qt. is fine for my needs, but a larger one would allow me to cook for company too. Deanna, be sure to check your rubber seal around your PC if it has one. Make sure it is not dried out, cracked, or brittle. If it is, you may need a new one....See MorePork Loin Roast - anyone know how to cook?
Comments (18)This the one I have made for years and everyone loves it. So easy to do and tastes so good. Marinated Pork Roast ½ cup soy sauce ½ cup sherry 2 cloves garlic, minced 1 tbsp dry mustard 1 tsp ground ginger 1 tsp dried thyme 1 4 to 5 pound pork loin roast, boned, rolled and tied Cherry sauce Blend first 6 ingredients. Pour over meat in a plastic bag; set in deep bowl. Marinate in closed bag 2 to 3 hours at room temperature or overnight in the refrigerator. Occasionally press gab against meat to distribute marinade. Remove meat from marinade; place on rack in shallow roasting pan. Roast, uncovered at 325º for 2 ½ to 3 hours or till meat thermometer reaches 170º Baste with marinade during last hour. Serve with Cherry sauce. Serves 10 - 12 people. Cherry sauce 10 ounce jar cherry preserves 2 tbsp sherry 1 tbsp soy sauce Place all ingredients in a sauce pan and heat till preserves are melted. Serve over meat. I double the sauce recipe since it is so good and everyone puts it on their meat and rice. I serve this with steamed rice...See MoreCountry Style Ribs - Pork Shoulder OR Pork Loin?
Comments (15)I use a basic method for getting the ribs tender before placing them on the grill for their final hurrah... Place ribs (don't separate them yet unless they're the big country ribs)in a single layer on a jelly roll pan (cookie sheet with sides, and sprinkle with salt and pepper...you can give them a light rub of your favorite dry run here, but it's not necessary). Cover them tightly with foil, poking a couple of holes so some steam can excape - and put in a 300-325° oven for 2 - 3 hours. Carefully move the cooking sheet to a cooling surface (there may be a lot of liquid in the pan), and VERY carefully remove the foil (avoid those steam burns). Let the meat sit for 30 minutes (it will fall off the bone if you move it while it's this hot). You can prepare up to this point and finish up later on the grill. Get a grill nice and hot, then move the ribs to the grill and heat. Last 5 minutes, put on your favorite BBQ sauce (I like Bullseye) or marinade, and finish them off. Sue...See MoreWould this be a good pressure cooker roast?
Comments (5)Yup, chucks in general have enough fat for good flavor. If you have room in the freezer, you can make up mirepoix (that's a high-falutin' word for 2 parts onion, 1 part celery and 1 part carrot, finely chopped) and freeze it in quart (4 cup) ziplock bags. I often will break out the food processor, chop up enormous amounts of mirepoix, and have it on hand in the freezer for various dishes. The nice thing about this recipe is that if the mirepoix is already made and in the freezer, the actual cooking is only about ten minutes of time to get it ready, then you HAVE to wait for 45 minutes or so with nothing to do. Relax, have a glass of wine and let the PC do its thing. Pressure-Cooked Chuck Pot Roast Chuck roast, 3 to 4 pounds 4 cups mirepoix (if not previously made and frozen as described above, you need roughly 2 cups onions, 1 cups carrots and 1 cup celery, all finely chopped) Chicken broth 1 large cup of mushroom stems & pieces (optional) Black pepper In the pressure cooker, put a 4 cup block of frozen mirepoix. Add about a cup of chicken broth. Attach the pressure lid and bring up to pressure for a few minutes. While you're doing that, trim excess fat off the outside of the chuck roast, but don't be too aggressive--you want to leave some for flavor. If you want to, sear the chuck roast on high heat in a frying pan (that's optional--it'll still taste good if you don't do that). Reduce the pressure quickly and open the pressure cooker. Mix in the can of mushrooms into the now-thawed mirepoix. Scoop out roughly half of the mix and reserve. Give a generous grinding of black pepper to what remains in the cooker. Put in the pot roast. It's okay if it comes up the side of the cooker a little bit. Grind some more black pepper on the top of the roast, then put in the rest of the mirepoix/mushroom mixture on top of the roast. Reattach the pressure lid and bring the cooker up to pressure on high heat. Once it gets to pressure, cut back the heat to where it's just keeping the pressure on high. Now, don't do anything for a while. After some time (roughly 45 minutes for a 3 pound chuck roast, 50 or 55 minutes for a 4 pounder), turn off the heat. Don't vent the pressure, but rather allow the pressure to come down by itself. It'll probably take at least 15 minutes to do so. During this time, you might want to make a batch of rice or couscous to catch the juices. Once the pressure is down, remove the lid. Remove the roast to a platter. The juices in the pot will be delicious with no other treatment, but if you wanted to get fancy and strain them you could. Slice the pot roast and serve with rice and the pot juices....See Moresocks
11 years agosocks
11 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years agosocks
11 years agoJohn Liu
11 years agofoodonastump
11 years agoJohn Liu
11 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years agoJohn Liu
11 years ago
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John Liu