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Pressured Pork w/ Rosemary & Apples

Source of Recipe

Unknown


List of Ingredients

3-1/2 lb. Pork shoulder roast, room temperature
2 tart apples, like Granny Smith, peeled and quartered
1/2 cup dry white wine
5 cloves garlic, peeled
3 sprigs of fresh rosemary
3 Tblsp. Dijon mustard
1 Tblsp. Olive oil
Salt & pepper



Recipe

Spread pork roast with mustard and brown roast in the bottom of a 5-quart or larger pressure cooker over medium high heat. Remove meat and pour out excess fat. Deglaze pan with wine, scraping up the browned bits. Add apple, garlic, salt and pepper. Replace roast on top of the apples and scatter the rosemary and close the lid. Bring pressure up. Adjust heat to maintain slow rock of weight. Cook for 35 to 45 minutes. Remove cooker from heat and let pressure release naturally. Open cooker and test for doneness of 150-160 degrees with a meat thermometer. If roast is not yet done, close the cooker, bring pressure up, and cook an additional 3-5 minutes until meat tests done at 160 degrees. Pork is best when moist and medium doneness. Remove roast and puree the apples and garlic using a hand blender to puree, and transfer solids to a blender or food processor and puree. Pour sauce onto serving plate, place slice of roast on the sauce and garnish with clean, fresh rosemary.