Onepot roast and mashed potatoes, boosted by the addition of fresh and dried herbs.
Preparation time: 10 minutes
Cooking time: 45 minutes
Servings: 4-6
Ingredients:
1/2 pound red potatoes, cubed
3 cups cauliflower florets
2 pounds of boneless pork loin, trimmed
2 tablespoons Dijon mustard
1 teaspoon dried thyme
1 tablespoon of olive oil
2 tablespoon fresh rosemary, minced
1 tablespoon white balsamic vinegar
3/4 cup water
1/2 of teaspoon salt
1/2 of teaspoon black pepper
Directions:
1. In a heat proof bowl (that can fit into the pressure cooker), combine the potato and cauliflower florets then set aside.
2. Brush mustard all over the roast and sprinkle with thyme.
3. Heat oil in the pressure cooker then brown the roast on all sides. Add rosemary, water, vinegar, salt and pepper to the pressure cooker.
4. Next lower the heat proof bowl into the pressure cooker over the roast. If the bowl tilts, crumble a piece of tin foil and use it to support the base.
5. Close the lid and lock. Cook for 30-35 minutes at high pressure. At the end of the cooking time, use the Natural Release method for 10 minutes then quick release the remaining pressure.
6. Remove the bowl then wipe the base and sides with paper towels. Mash the contents.
7. Transfer the roast to a platter and slice thinly. Drizzle with some of the cooking liquid. Serve.