- 1 boneless pork loin roast (3 to 4 pounds)
- 2 tablespoons all-purpose flour
- 1 tablespoon herbes de Provence
- 1-1/2 teaspoons salt
- 3/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup apple cider or unsweetened apple juice
- 2 medium onions, halved and thinly sliced
- 1 cup beef stock
- 2 bay leaves
- 2 large tart apples, peeled and chopped
- 1 cup pitted dried plums
- Halve roast. Mix flour, herbes de Provence, salt and pepper; rub over pork. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown one roast half on all sides. Remove; repeat with remaining pork and oil.
- Add cider to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. Add onions, stock, bay leaves and roast.
- Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°. Press cancel. Remove roast and onions to a serving platter, discarding bay leaves; tent with foil.
- Select saute setting and adjust for low heat. Add apples and plums; simmer, uncovered, until apples are tender, 6-8 minutes, stirring occasionally. Serve with roast.
4 ounces cooked pork with 3/4 cup fruit mixture: 286 calories, 9g fat (3g saturated fat), 68mg cholesterol, 449mg sodium, 22g carbohydrate (13g sugars, 2g fiber), 28g protein.
Originally published as Country French Pork with Prunes and Apples in Skinny Instant Pot