Preparation time: 5 minutes
Cooking time: 45 minutes
Servings: 6
Ingredients:
2 tablespoons olive oil
2 tablespoons butter
2 pounds pork loin, tied securely
1 teaspoon dried sage
1/2 teaspoon ground coriander
1 bay leaf
2 teaspoon salt
Freshly ground black pepper
1 1/2 cups red wine
1 cup beef stock
Water
Directions:
1. Heat olive oil and butter in the pressure cooker using the "brown" or "sauté" button. Add the pork loin and brown on all sides.
2. Add bay leaf, sage, coriander, salt, pepper, wine and beef stock. Add enough water to cover the meat by half.
3. Close the lid and lock. Cook for 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.
5. Transfer the meat to a serving platter and cover with foil. Remove the bay leaves and discard.
6. Let the sauce cool then scoop out the fat. Return to heat, and simmer uncovered until reduced.
7. Slice the roast as desired then pour some warm sauce on it.