In the Kitchen With Mattie

 

We had decided last night to have a pork roast today for dinner. Unfortunately I forgot to take it out of the fridge when we made that decision and so at about 3 o’clock this afternoon when I would normally be starting to think about dinner I suddenly remembered that it was still frozen. I was wondering what to do when I suddenly thought, the pressure cooker!  I usually use one of my pressure cookers when I make pork with saurkraut but had never done a “roast” in it, having nothing else ready for dinner I decided to give it a shot, it was a great meal.

                                         Pork “Roast” in the Pressure Cooker

 

1  3-4 pound center cut pork roast

2 sprigs fresh rosemary

1/2  teaspoon salt

1/2 teaspoon pepper

1 can chicken broth or pork broth if you have it

1 tablespoon Maggi seasoning

1/4 cup all purpose flour mixed into 1 cup water

 

Heat pressure cooker and season meat with salt and pepper. Place meat into hot cooker and sear it on all sides. When well seared add the broth, the rosemary and the Maggi seasoning. Close cover on the cooker and cook for 60 minutes if your roast is frozen as mine was (about 30 minutes if not frozen). Reduce pressure in cooker after timer goes off and then remove cover, place meat on platter to rest before cutting. Bring juice in cooker to a rapid boil and boil for about 7 minutes to reduce a little, add the flour mixed with water and continue to cook another 7-10 minutes until thickened and reduced. Slice meat and serve with the gravy. It came out very moist and tender, I think cooking from a frozen state might just be my new favorite way to make a pork roast.