Mediterranean Instant Pot Pork Roast With Blood Oranges
Instant Pot Pork Roast With Blood Oranges features the brilliant red juice of blood oranges, the tang of good mustard, the herbal earthiness of rosemary, and the sweetness of currants...
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Equipment
Ingredients
For the Pork Roast
- 1 tablespoons olive oil
- 2 pounds lean boneless pork loin - fat removed
- 1 teaspoon garlic, minced
- 1 large blood orange, zest and juice - see Ingredients in post
- 1 cup chicken broth
- 1 cup white wine - or 3/4 cup dry sherry or marsala
- fresh rosemary, stripped and chopped - (about 9")
- 1 teaspoon sea salt and several grinds pepper
Roasted Vegetables and Blood Oranges
- 1 sweet potato - peeled and cut in chunks
- 1 pound fingerling or new potatoes - halved lengthwise
- 1 pound brussels sprouts - halved lengthwise if large
- 2 oranges - cut in eighths
- 1 red onion - cut in wedges
- 1 bulb garlic - cut top to expose bulbs
- 2 tablespoons olive oil - (to drizzle)
- sea salt and fresh ground pepper
Pan Sauce
- 1 cup cooking liquid - ladle from the Instant Pot and strain
- 1 cup white wine - or 3/4 cup dry sherry or marsala
- 6 roasted garlic cloves, mashed with a fork - squeezed from their skins
- juice from the roasted oranges
- 2 teaspoons cornstarch
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- ⅓ cup currants
- sea salt and ground pepper to taste
Instructions
Preheat your oven to 425 degrees (400 convection roast).
- Add the oil to the Instant Pot either on the "sauté" setting. When it's hot, add the pork and brown on each side.
- Whisk the remaining pork roast ingredients together, then add to the Instant Pot or pressure cooker.
- Lock the lid, and set to full pressure (if manual cook top model) or the manual setting. Set Instant Pot for 30 minutes. It may take up to 10 minutes to come to pressure, and 10 minutes to de-pressurize.
- While the pork cooks, prep the vegetables and oranges. Drizzle with olive oil, and season with sea salt and fresh ground pepper.
- Roast 30 to 40 minutes until vegetables are tender and browning. When they're ready, turn off the heat, remove the oranges and garlic, and leave the vegetables to keep warm in the oven. The sauce only takes a few minutes.
- When the pressure cooker is done, do a 10 minute natural release (no heat), then fully depressurize and open.
- Remove 1 cup of the cooking liquid from the pot, and strain. Replace the lid to keep the pork hot until ready to serve.
Make the Sauce
- Add the strained cooking liquid to a small saucepan on high heat. Add the sherry or white wine and garlic cloves. Cook until reduced by 1/3 to 1/2. Mash the garlic cloves into the mixture.
- Whisk the juice from the roasted oranges together with the cornstarch (juice needs to be room temperature not hot). If it's too thick, add a little chicken broth or cooking liquid. Add to the saucepan. Stir until bubbly and slightly thickened.
- Add the dijon mustard, agave nectar or honey, and currants. Stir well to combine. Taste for seasoning with sea salt and fresh ground pepper.
To Serve
- Arrange the vegetables around the roast on a platter or individual plates. Drizzle with the sauce. Garnish with chopped flat leaf parsley or other fresh herbs if desired.
Notes
When roasting vegetables, you want to make sure the sizes are somewhat uniform for even cooking. You don't want any crunchy potatoes!
Feel free to substitute or add vegetables according to your preferences. Keep in mind length of time to get them all cooked. I find the combination of potatoes, sweet potatoes, and brussels sprouts works great.
You don't need the entire bulb of roasted garlic. Keep the extra cloves for smearing on bread. You can store them in a zip bag. Roasting gives the garlic a more mellow, sweet, complex flavor. You can skip this step if you wish.
Nutrition estimates are approximate. 32 ounces of pork is approximately 5 ounces per serving. We try to stay in the 4 to 6 ounce range of protein per serving. The amount of sauce depends on how much you cook it down, and how much you pour over the dish. Macronutrients: 34 g protein, 39 g carbohydrates, 21 g fat.
Nutrition
Calories: 547kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com