Pork Loin Dinner
Serve this dinner with warm buttered dinner rolls and a tossed salad.
INGREDIENTS | SERVES 4
- 1 tablespoon vegetable oil
- 1 small yellow onion, diced
- 1 pound boneless pork loin, cut into 1" cubes
- Salt and freshly ground black pepper to taste
- ½ cup dry white wine or apple juice
- 1 cup chicken broth
- 1 rutabaga, diced
- 1 large turnip, diced
- 4 small Yukon gold potatoes, scrubbed and quartered
- 4 carrots, peeled and diced
- 1 stalk celery, finely diced
- ½ cup sliced leeks (white part only)
- ½ teaspoon mild curry powder
- ¼ teaspoon dried thyme
- 2 teaspoons dried parsley
- 3 tablespoons fresh lemon juice
- 2 Granny Smith apples, peeled, cored, and diced
- OPTIONAL: fresh parsley or thyme sprigs to taste
Add the oil to the pressure cooker and bring it to temperature over medium heat. Add the onion; sauté for 3 minutes. Add the pork and lightly season it with salt and pepper. Stir-fry the pork for 5 minutes, or until it just begins to brown.
Add the wine or apple juice, broth, rutabaga, and turnip. Add the potatoes, carrots, celery, leeks, curry powder, thyme, parsley, and lemon juice.
Lock the lid into place and bring to high pressure; maintain pressure for 15 minutes. Turn off the heat and allow the pressure to drop naturally.
Carefully remove the lid and add the diced apples. Bring to a simmer over medium heat; reduce the heat and simmer, covered, for 5 minutes, or until the apples are tender.
Serve rustic style in large bowls, garnished with fresh parsley or thyme, if desired.