A flavorful and tender pork roast recipe made effortlessly in a pressure cooker, perfect for a hearty family meal.
Rub the pork loin with the Italian seasoning and minced garlic.
Ensure the seasoning is evenly distributed for consistent flavor.
Heat the olive oil in the pressure cooker and sauté the onion pieces until softened, then remove them.
Sautéing the onion enhances its sweetness and adds depth to the dish.
Brown the pork loin on all sides in the pressure cooker.
Browning the meat creates a flavorful crust and improves the overall taste.
Remove the pork loin and deglaze the pot with 2/3 of the chicken broth, scraping up any browned bits.
Deglazing ensures all the flavorful bits are incorporated into the dish.
Place the trivet in the pressure cooker, return the pork loin, and add the sautéed onion.
Using a trivet prevents the meat from sticking and ensures even cooking.
Pressure cook the pork loin for 60 minutes, then allow the pressure to release naturally.
Natural pressure release helps retain the meat's tenderness.
Remove the pork loin and onions to a serving dish, tent with foil, and let rest for 15 minutes.
Resting allows the juices to redistribute, keeping the meat moist.
Mix the cold water and cornstarch in a bowl to create a slurry.
Ensure the cornstarch is fully dissolved to avoid lumps.
Bring the remaining chicken broth to a boil in the pressure cooker, then stir in the slurry to thicken.
Stir continuously while adding the slurry for a smooth gravy.
Serve the pork loin with the gravy on the side.
Garnish with fresh herbs for a touch of color and flavor.
