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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A sauce made with acorn squash gives a golden look to this moist juicy pork roast that Holly Ottum sent from her Racine, Wisconsin home. Ingredients:
1 teaspoon cajun seasoning |
1 boneless whole pork loin roast (2 pounds) |
1 tablespoon vegetable oil |
1 medium acorn squash, peeled, seeded and cubed (about 4 cups) |
1 medium onion, chopped |
1 medium tart apple, peeled and chopped |
1 cup chicken broth |
1 to 2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Rub seasoning over roast. In a 6-qt. pressure cooker, brown roast in oil on all sides over medium-high heat; remove roast from the pressure cooker; drain. Add the remaining ingredients to the pressure cooker. Return roast to pressure cooker.
2. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 27 minutes (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
3. Remove from the heat; allow pressure to drop on its own. Remove roast to a serving platter. Let stand for 5-10 minutes before slicing. Whisk cooked vegetable mixture until smooth. Serve with roast. Yield: 8 servings.
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