Apple Walnut Stuffed Pork Loin
Apple Walnut Stuffed Pork Loin
Recipe Type: Holiday Recipes
Servings 4
Ingredients
3 pound Center-cut Pork Loin
2 tablespoon olive oil
1 cup chicken stock
1 cup apple cider
1 Medium onion, sliced
6 ounce mushroom, diced
2 Granny Smith apples, peeked, cored and sliced
0.5 cup toasted walnuts, chopped
1 teaspoon Sea Salt
1 teaspoon Freshly ground black pepper
1 cup potato flakes (instant mashed potatoes)
2 ounce butter
2 tablespoon olive oil
1 cup chicken stock
1 cup apple cider
1 Medium onion, sliced
6 ounce mushroom, diced
2 Granny Smith apples, peeked, cored and sliced
0.5 cup toasted walnuts, chopped
1 teaspoon Sea Salt
1 teaspoon Freshly ground black pepper
1 cup potato flakes (instant mashed potatoes)
2 ounce butter
Directions
Slice pork loin long ways to open up to a flat rectangle. Season with salt and pepper. Cook half of the onions with apples and walnuts for 2-3 minutes. Spread filling on the inside of the pork loin. Roll up and tie with butcher’s twine.
- Season the outside of the pork loin with salt and pepper.
- Place the Inner Pot in the Pressure Cooker. Press the CHICKEN/MEAT button. Press the TIME SELECTOR button and set for 20 minutes.
- Add olive oil and sear the pork loin on all sides. Remove and set aside. Sauté the onions to sweat slightly.
- Add the remaining ingredients except potato flakes. Return pork loin to Inner Pot.
- Secure the Lid on the Pressure Cooker. Lock the Lid and switch the Pressure Release Valve to Closed.
- Once the timer reaches 0, the Pressure Cooker will automatically switch to KEEP WARM. Press CANCEL. Switch the Pressure Release Valve to Open. When the steam is completely released, remove the Lid.
- Remove pork and set aside.
- Thicken gravy with potato flakes to desired consistency. * Add butter to gravy.