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|By :Sara Quessenberry and Kate Merker|
|Prep Time||20 minutes|
|Cook Time||35 minutes|
Sara Quessenberry, formerly the food stylist and recipe developer for Real Simple magazine, is now the food/website director at doitDelicious.com. With her easy-to-follow, time-saving recipes and down-to-earth approach, Quessenberry makes cooking seem like an inviting opportunity rather than a daunting task.
Kate Merker, formerly the Senior Food Editor ad real Simple magazine, is currently the Food and Nutrition Director at Woman’s Day magazine. She graduated from Yale University with a BA in Anthropology, and continued her education at the Culinary Institute of America, where she graduated in 2004 in Culinary Arts.
Seared the meat less, and did a natural pressure release
Made this tonight. So delicious and easy.
Very good! Added a bag of baby carrots and increased the white wine to 1/2 cup. Will definitely make again!
Made this today as the first thing I cooked in the system. Was really tender and good, used 1/2 cup of wine i stead amd next tome may add some extra veg to it. Definitely doing it again!
We added carrots, potatoes and onions for a full meal.
Really tender. Will make again
Not bad. A little dry but I used pork tenderloin. I might have saute it a little too long.
I made this with an approximate 4 lb pork shoulder, bone in (same cut as a butt). I didn’t have the sage but I used more of a pepper blend and a little smoked paprika. I seared it well on all sides and then cooked for 90 minutes with a natural release. It almost fell apart when done. I removed it and strained the juices, returning the broth to the pot. I turned the instant pot back to saute after the liquid came to a boil and added a few tablespoons of corn starch dissolved in 1/2 cup of water, stirred this in and it thickened up nicely for gravy. The gravy didn’t even need additional seasoning.
Made this tonight. My family enjoyed it very much
Servings: Enough as described (3 servings for a big guy working out)
It was a great dish, followed instructions with a 1 1/2 lb cut. Came out pretty damn nice. The seasoning they call for is very bland and super subtle. If you’re looking for flavor you should DEFINITELY add some things you like. Maybe follow the recipe and have a sauce/gravy ready or follow up with some mash potatoes and use that to “dip” with the pork loin. Just my thoughts on this.