A tender pork loin, along with tasty stuffing and gravy, can all be made in under an hour with a pressure cooker.
Course: Main Course
Keyword: cornbread, gravy, pork loin, stuffing
Ingredients
4tablespoonsbutterdivided
1medium yellow oniondiced
24ouncepork loin
4 to 5teaspoonsrosemary
3 to 4teaspoonsgarlic powder
salt and pepper to taste
2 1/4cupschicken broth
6ouncebox cornbread stuffing mix
2tablespoonflour
Instructions
Season the pork loin with rosemary, garlic powder, salt and pepper.
Add two tablespoons of butter to the pressure cooker and turn to saute. Add the pork loin and sear for about four minutes.
Add the onions and flip the pork loin over and sear for another four minutes.
Add the chicken broth and cook on high pressure for 35 minutes, and then allow the pressure to release naturally.
Remove the pork loin and set aside to rest on a cutting board.
Scoop out about two cups of liquid, leaving the onions behind, and reserve it for gravy.
Dump in the stuffing and stir to moisten. (If it's still a bit dry, pour a little of your reserve liquid back in. Look at the directions on the box if you're unsure how much liquid the stuffing mix needs.)
Place the lid on the pot and let it sit for five minutes.
Pour the stuffing into a serving dish and cover it.
Add the rest of the butter to the pot and turn back to saute. When it melts, whisk in the flour. Stir it for a couple minutes and then whisk in the reserved liquid. Cook for about two minutes or until it thickens. Season with more salt and pepper.
Slice the pork loin and serve with stuffing and gravy.