Any-Night Porchetta with Veggies

The classic version of this Italian dish usually calls for seasoning and stuffing the meat and then letting it marinate overnight before slow-roasting it in the oven. While this version isn’t a 30-minute meal, it is certainly doable any day of the week. Better yet, it’s fancy enough for a special occasion or for company on a weekend!

PREP TIME: 50 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 45 minutes

TOTAL TIME: 1 hour 35 minutes

RELEASE: Quick

SERVES: 8 to 10

• 1 2½- to 3-pound pork loin roast
• 1½ teaspoons salt
• ½ teaspoon freshly ground black pepper
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon chopped rosemary
• 1 tablespoon finely shredded lemon zest
• 1 tablespoon fennel seeds, bruised
• 2 teaspoons fresh sage, chopped
• 2 teaspoons fresh oregano, chopped
• ½ cup dry white wine
• ½ cup chicken broth
• 1 large onion, coarsely chopped
• 3 cloves garlic, thinly sliced
• 20 baby potatoes, quartered
• 2 large carrots, coarsely chopped
• 20 Brussels sprouts, halved
• 1 teaspoon dried thyme leaves

PREP

Butterfly the pork roast by making a lengthwise cut down the center of the roast, cutting to within ½ inch of the other side. Spread the roast open. Place the knife in the V cut, facing it horizontally toward one side of the V, and cut to within ½ inch of the side. Repeat on the other side of the V. Spread the roast open and cover with plastic wrap. Working from the center to the edges, pound the roast until it is about ¾ inch thick. Remove and discard plastic wrap. Season with ½ teaspoon of the salt and the pepper.

In a small bowl combine 2 tablespoons of the olive oil, minced garlic, rosemary, lemon zest, fennel seeds, sage, and oregano. Spread mixture evenly over meat. Roll pork loin back up; tie to secure in four places with 100%-cotton kitchen string. Cut loin crosswise in half.

Select sauté on the Instant Pot® and adjust to normal. Add remaining 2 tablespoons oil to the pot. When oil is hot, brown roast, one piece at a time, on all sides, carefully turning with tongs. Press cancel. Pour wine and chicken broth into pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 20 minutes. While pork cooks, combine onion, sliced garlic, potatoes, carrots, Brussels sprouts, remaining 1 teaspoon salt, and thyme. Using hands, mix well.

When cooking is complete, use a quick release to depressurize. Remove meat from pot. Tent lightly with foil and let rest.

Add vegetables to pot. Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

Remove strings from meat and cut into thin slices. Serve meat with vegetables.