Pork With Rosemary And Apples

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Pork shoulder roast - room temperature
2		Tart apples, like Granny Smith - peeled, quartered
1/2 cup	118ml	Dry white wine
5		Garlic cloves - peeled
3		Fresh rosemary sprigs
3 tablespoons	45ml	Dijon mustard
1 tablespoon	15ml	Olive Oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Spread the pork roast with the mustard and brown the roast in the bottom of a 5-quart or larger pressure cooker over medium-high heat. Remove the meat and pour out excess fat.

Deglaze the pan with the wine, scraping up the brown bits. Add the apple, garlic, salt and pepper.

Replace the roast on top of the apples and scatter the rosemary and close the lid. Bring pressure to first red ring (8 pounds pressure) over high heat and adjust heat to stabilize at the first red ring (8 pounds pressure). Cook for 35 to 45 minutes.

Take the pressure cooker off the heat and release with Natural Release Method.

Open the cooker and test for doneness 150 to 160 degrees with a meat thermometer. If the roast is not yet done, close the cooker and cook an additional 3 to 5 minutes until the meat tests at 160 degrees. Pork is best when moist and medium doneness.

Remove the roast and puree the apples and garlic use a hand blender to puree, or transfer solids to a blender or food processor and puree.

Nap the sauce onto a plate; place a slice of the roast on the sauce and garnish with some clean, fresh rosemary.

This recipe yields 6 servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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