Bavarian Pork Roast
Bavarian Pork Roast
Recipe Type: Pork
Servings 4
Ingredients
2 pound Boneless pork loin
2 teaspoon Caraway seeds
1 tablespoon Fresh marjoram
0.75 teaspoon salt
0.5 teaspoon pepper
1 tablespoon olive oil
2 tablespoon White wine vinegar
1 cup Beer – lager
1 ounce sour cream
2 teaspoon Cornstarch
3 teaspoon Cold water
2 teaspoon Caraway seeds
1 tablespoon Fresh marjoram
0.75 teaspoon salt
0.5 teaspoon pepper
1 tablespoon olive oil
2 tablespoon White wine vinegar
1 cup Beer – lager
1 ounce sour cream
2 teaspoon Cornstarch
3 teaspoon Cold water
Directions
Season the pork loin with salt and pepper
- Place the inner pot into the Pressure Cooker.
- Press the CHICKEN/MEAT button. Press the TIME ADJUSTMENT button and set to 40 minutes.
- Wait for then inner pot to get hot. Place the oil in the inner pot.
- Brown pork roast on all sides in hot oil. Drain off fat.
- Pour vinegar, beer, caraway seed, and marjoram into Pressure cooker.
- Place the lid on the Pressure Cooker and lock. Switch the Pressure Release Valve to Closed.
- Once the timer reaches 0, the Cooker will automatically switch to KEEP WARM. Press the CANCEL button. Switch the Pressure Release Valve to open. When the steam is released completely, remove the lid.
- Remove pork loin from inner pot and reserve.
- For gravy, skim fat from juices. Pour in slurry and stir for 1-2 minutes until thickened
- Stir in sour cream until smooth and creamy.
11. Slice meat and serve with gravy.
