Ingredients: |
Ingredients: Sice Rub:
2 Tbsp. Brown Sugar
1/2 Tbsp. Garlic Powder
1 tsp. Onion Powder
1.5 tsp. Course Sea Salt
1/2 tsp. Cinnamon
1 tsp. Thyme
1/2 tsp. Freshly Ground Black Pepper
2 lbs. Boneless Pork Roast
4 Tbsp. EVOO, divided
2 Chives, minced
1/2 Yellow Onion, rough chopped
1/2 c. Dry Red Wine (Cabernet of Pinot Noir)
1 c. Broth, any kind
2 sprig fresh Rosemary
2 lg. Potatoes, chopped into 1.5" chunks
2 lg. Carrots, chopped into 1.5" chunks on the diagonal
1/4-1/2 c. Balsamic vinegar
2 Tbsp. Corn Starch
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Directions: |
Directions:Mix spice rub ingredients on small bowl using fork to remove any lumps. Rub mix all over pork and set aside.
Set Instant Pot to Saute' and add 2 Tbsp. EVOO. When Fragrant, add onions and garlic. Come 2-3 minutes and remove from pot.
Add last 2 Tbsp. EVOO to pot, again when fragrant, add pork and sear each side for 2-3 minutes. Remove and deglaze with wine and broth, scraping bits from bottom. Re-add cooked onion and garlic, and rosemary to liquid. Place metal trivet on top to prevent the "hot or burn" feature. Place pork on top; cover and set to Pressure Cook for 70-minutes.
Quick Release pressure; add carrots and potatoes; set pot to Pressure Cook for 3-minutes. Quick Release again; remove pork and veggies to large bowl; throw rosemary sprigs away; and remove trivet.
Add balsamic vinegar, mix and sprinkle in corn starch. Turn on Saute' and whisk until corn starch is dissolved. Cook 3-4 minutes, or until sauce thickens.
Meanwhile, carve pork, then place veggies and pork onto platter and serve with sauce on top. |
This recipe for INSTANT POT PORK ROAST is from