This is going to be a super duper quicky.  In other words, it’s a recipe that does not demand a whole lot of attention.  You throw everything together into a pot and set it and forget it.  (Like I did.  I literally cooked it, went and took a nap and when I woke up, it was dark.  Hence the crappy lighting in my photo.  *sniff sniff*)

Anyway, in about an hour , you will have dinner ready for the hungry family.  Seriously, I’m not kidding.

I was browsing through The Pioneer Woman’s website again and saw this recipe and realized I had all the ingredients.  And the rest is history.

INGREDIENTS:

  • 3-5 lb. Pork Rump or Pork Tenderloin
  • 3 Apples (Sliced)
  • 1 Whole Onion (Sliced)
  • 2 Bay Leaves (Not pictured)
  • 2 Cups Apple Juice
  • 1 Cup Broth (Chicken, Beef or Vegetable, doesn’t matter)
  • Salt & Pepper to taste

 

Remove any unwanted fatty pieces from the pork.  Season it with salt and pepper on both sides.

Place all the onions and apples into the cooking pot.  Pour in the apple juice and broth.  Place the pork rump directly into all of that sweet goodness.

Shut the lid and turn it to lock it into place.

Program the pressure cooker for 60-minutes by pressing the PRESSURE COOK TIME button until the green display shows 60, then press START.  Make sure the Pressure Valve is set to Airtight.  That’s pretty much it.  It’ll take 5-10 minutes for the machine to heat up and build up the pressure.  Once it reaches pressure, the letter P will display on the red digital read-out.  And the 60-minute cook time will begin to count down.

I went and took a nap and woke up too late, but the pressure cooker had finished cooking and kept my food warm.  It also dropped the pressure down on its own.

Release any remaining pressure and turn to open the lid.  The onions and apples will pretty much melt as soon as you stir the contents.  The pork is super juicy and tender. Season with salt and pepper if you wish.  Slice it into thick slices and serve over mashed potatoes or stuffing with some of the apple and onion gravy.

The end!  Goodbye!  So long!  Adios!  Sayonara!

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17 Comments

  1. Karen Williams on the 06. Dec, 2011 remarked #

    This sounds so yummy! I definitely want to try this one! Thanks so much!

  2. MODell on the 05. Jan, 2012 remarked #

    I made this last night with a bone-in pork shoulder roast and it was WOOOOOONDERFUL! After removing the meat and most of the solid bits I turned on the cooker again but left the lid up, then thickened the liquid to make a gravy and let it simmer while the mashed potatoes were cooking. It turned out so well, I think everyone scraped the patterns off my plates! LOL

  3. Lisa Dzialoski on the 10. Jan, 2012 remarked #

    Made this last night for bible study group and I am pretty sure everyone had seconds! Wonderful, Thanks for sharing!

  4. BECKI BAKER on the 13. Jan, 2012 remarked #

    Made this last week for my hubby and me. Well, it was DIVINE! Served it with a mixed green salad and RELAX Reisling. Was a wonderful compliment to the dish.

  5. giacat on the 15. Jan, 2012 remarked #

    making it tonight but adding a can of sauerkraut to it.

  6. Mark on the 21. Nov, 2012 remarked #

    Made this twice…Love it!! I add a bottle of beer instead of chicken stock and when using apple juice I also threw in some ground cinnamon on the meat. Also I added 2 packages of whole fresh Mushrooms….I love those the best the way they soak up the flavors.

  7. Patrick on the 20. Jan, 2013 remarked #

    I am trying the pork roast as I write. Cube the 2lb. piece and set for 30 minutes based on my readings.Went creative with the seasonings. Will let you know how it went.

  8. Missy on the 02. Feb, 2013 remarked #

    This was very easy to make – cooked in the time stated and my husband and I loved it!!!

  9. Nellie on the 23. Jun, 2013 remarked #

    made this 6/23/2013. used 3 cups of chicken
    stock instead of the apple juice as suggested.
    Made mashed potatoes and used the juice from the pork roast as a gravy. Fried canned mushrooms in a pan with desired seasoning and added it to the gravy for mashed potatoes. You can thicken the gravy by adding a teaspoon of
    arrowroot. Meal was beyond delicious.

  10. Amanda C on the 26. Mar, 2014 remarked #

    I am new to the pressure cooking world and until tonight I had only tried different Mac n cheese recipes because meat was intimidating me. I made this exactly as the recipe calls for, just minus the bay leaves and it was amazing!!! Unfortunately there was not any leftovers to enjoy tomorrow. Ha.

  11. Phyllis Hayes on the 21. Apr, 2014 remarked #

    I,m new it’s still in the box , scared , I thought it said yu could use frozen meat am I wrong. Can’t fine recipes and how to use it, any help would be apperiate .

  12. Shelley on the 04. May, 2014 remarked #

    Phyllis, I am new to this as well. I purchased a Wolfgang Puck electric pressure cooker. I did end up purchasing his cookbook to go with it, but have found the few things I HAVE made from Pinterest instead! They have all been very good. I’m hoping an instruction booklet came with yours. There may be a few recipes in that as well. Just read your instructions well. I have used frozen meat, and it worked wonderfully. That was the main reason I got it!

  13. Lisa on the 25. Oct, 2014 remarked #

    I just received my first pressure cooker as a gift for my birthday yesterday. I stumbled upon this recipe and it will be my first recipe I attempt in my cooker because it looks so amazing. I am so excited! I will be hunting through all of your recipes now :)

  14. Sarah on the 11. Nov, 2014 remarked #

    I have made numerous recipes from Peggy Under Pressure and they have all turned out amazing!! I am making this one for dinner tonight! My pressure cooker sat in it’s box for 3 months before I tried it, now it has not left my kitchen counter since!!! Super easy for moms who want homecooked meals but work a daytime job!

  15. Mariane on the 12. Nov, 2014 remarked #

    I had a pork loin roast that was frozen solid and nervous to pressure it, but I did and it was absolutely the BEST loin roast I have ever made!!!! They never usually have flavor and in my Instant Pot (2nd use of it) it was wonderful!!!

  16. Geocooks on the 03. Jan, 2015 remarked #

    Scrumptious. Newer to Pressure cooking, and I have found ribs, and pork tenderloin are much better this way, quick easy, and oh so yummy. This recipe was a starter for my exploration into Pork Tenderloin. I read the recipe, liked that, read the comments, liked them too. So we went with a single pork tenderloin so we had to reduce a bit, but added onion, apple, cranberries, and a slur of butta…….Sorry, but it adds so much. On fluid we went apple cider heavy with 1 1/2 cups and 3/4 cup of water. Stayed away from the chikun broth to save SODIUM.

    We have a junker TV electric, I used the 60 minute of HIGH power 70 KPA whatever the heck that means? After our hour I just let the pressure off. Meat was quite moist, just fork tender, we removed it, and used an immersion blender to mix all the goodness up, added 3 Tbsp of flour, and it made the absolute best gravy I have ever tasted. Really, it was awesome. LOML and I devoured everything, didn’t even burp. Our little piggy tails were right there for the world to see. LOML is a Peggy too, and she claims to be under pressure at work. I have been advised I need to make more of this dish, and to pay attention to what that smart Peggy Woman says. Wanted to say Hi, and thanks. New favorite website………:-)

  17. Joanne on the 01. Feb, 2015 remarked #

    How much time does it need for a stove top pressure cooker?

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