From DawnNYC: 3 Ingredients+Pork Loin (did it in IP!)

C

colleenmomof2

Well-known member
Bought a 6# pork loin on sale so I went into the Swap to find ideas. Had been craving sweet and sour pork so I cubed about a pound of the more marbled end. The next 2 pound, I used to make pork scallopini served with Marilyn's Mushroom Bourguignon. The final 3# I wanted to roast. Been trying to work down pantry and was intrigued with DawnNYC's 2008 crockpot recipe mixing apple pie filling, sage and BBQ sauce - kinda like the grape jelly and chili sauce meatball recipe smileys/wink.gif Dh and I agree with Dawn - it was yummy. And I used the IP Slow Cook for the first time! Dawn's crockpot version linked below. Used the leftover pork loin cubes for Richard's Quick Posole. Ready to move on from 5 days of pork to chicken smileys/wink.gif Colleen

Three-Ingredients+ Pork Loin w/Instant Pot Slow Cook

3 lb pork loin roast - season w/S&P, cumin, rosemary or your favorite seasonings

1 cup apple pie filling

1/2+ tsp dried sage (or 2-3 sage leaves)

1/4 cup vinegar-based barbecue sauce (I used 1 TBS BBQ sauce, 1 TBS ketchup, 1 TBS chili sauce and 1 TBS cider vinegar)

(Sweet Potatoes, microwaved - optional)

Add oil/spray to Instant Pot liner. Select Saute - toggle to medium. When hot, fry seasoned pork over medium-high heat until browned on all sides. Hit Cancel. Remove pork. Pour off excess oil in pot. Return to base.

Select Saute. Place pie filling and sage into the bottom of the pot, stir to incorporate fond and warm. Add pork roast. Spoon barbecue sauce on the top of the roast. Cover IP - set Vent to Open.

Hit Cancel. Select Slow Cook, toggle to High. Cook for an hour (set IP and kitchen timer). Open IP, flip roast. Check temp of meat - mine was just below 150 degrees. Cover.

Hit Cancel, select Slow Cook, toggle to Medium. Cook for an hour. At end, check temp of meat - mine was just about 155. Can add cooked veggies around roast - I added microwaved sweet potatoes cut in half. Cover.

Hit Cancel, select Slow Cook Medium. Set for an hour. At end, check temp of meat - mine was just about 165. Remove roast, tent with aluminum foil (and place in warming oven if not ready to serve). Cover IP and leave apples (veggies) on warm. Slice pork after 10 minute rest.

http://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=75433

 
Richard's Quick Posole - made in Instant Pot

I'd never made Posole so I researched other recipes on Finer Kitchens site to use up about half of the remaining pork roast, including making it in the Instant Pot. Following Richard's recipe (copied below), I used less garlic, black pepper, cumin, and cloves, more oregano, no cayenne, and 1/2 tsp of Ancho chili powder. For peppers, I used 3 roasted, deseeded whole poblanos (including stems), 5 slices deli jalapeño jarred peppers, deseeded and cut into tiny pieces, and a small (10oz?) can of green enchilada sauce. I also added 2 heaping tablespoons of Trader Joe's jarred southwestern corn relish - spicy smileys/wink.gif. Drained, rinsed and added a big can of Juanita's Hominy along with a small can of diced tomatoes. IP Manual 10 minutes with 20 minutes after on warm, then NR. I removed the poblanos, added 1/4 cup chopped fresh cilantro, a small leftover sweet potato,cubed, and 4 small corn tortillas, cut into wedges. Because the soup was still a bit spicy for us, I made rice to serve topped with the posole. With changes to become more of a Hominy Stew smileys/wink.gif, we loved it and are looking forward to the leftovers!

Richard's Quick Posole

3 Tbsp lard or oil
1 white onion, chopped
4 cloves garlic, minced
1 tsp black pepper
1 tsp ground cumin
1 tsp mexican oregano
2 tbls ground New Mexican chili (see note below)
1/4 tsp ground cloves
1/2 tsp ground cayenne pepper (optional)
1 1/2 lbs roasted pork cubed
4 cups chicken broth
1 cup chopped green chile
3 cups cooked posole or 3 cups canned hominy

Heat lard and saute onion until it turns golden. Add the garlic, black pepper, cumin, cloves, and cayenne, stir and cook briefly to toast the chilies. Add the pork, cooked posole (or hominy), broth, green chile, and New Mexican chilies. Cover, simmer at 1 hour.

Serve with finely shredded cabbage, thinly sliced radishes, diced white onion (rinse in water to remove some of the bite), picante sauce, lime wedges, and corn tortillas. Garnish posole as desired.

Note: if using whole dried NM chilies: toast in cast iron skillet, don't burn. Remove seeds and stems. Put in blender with enough boiling water to cover. Let sit until water is warm. Process into a puree. Strain into pot through a wire mesh strainer to remove the bits of skin.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=19331

 
You must log in or register to reply here.
Back
Top