Spiced Pork Roast

If you’ve got a pressure cooker (the recipe calls for a Tender Cooker, but any modern electric or stovetop unit works), this is the recipe to keep on speed dial. A 3-pound pork loin roast goes from raw to fall-apart tender in 30 minutes, which is roughly six times faster than a conventional oven roast.

The magic ingredient is apple cider. Half a cup might not seem like much, but in a sealed pressure cooker, it transforms into a fragrant, sweet braising liquid that infuses the pork with subtle apple notes and a hint of caramel from the natural sugars. Cider also has just enough acidity to start tenderizing the meat the moment cooking begins.

Sage is the obvious herbal partner. Half a teaspoon is enough to perfume the whole roast without overpowering. The combination of pork, apple, and sage is a classic pairing for good reason; it’s the autumnal flavor profile in a single pot.

Don’t open the cooker the second the timer beeps. Let the pressure release naturally for 10 minutes. The meat finishes resting under pressure and stays juicier.

Pro Tips

• Sear the roast on all sides in a hot skillet before pressure cooking for deeper, browner flavor.
• Let the cooked roast rest 10 minutes before slicing. Cutting too soon dumps all the juice onto the cutting board.
• Reduce the leftover cider braising liquid in a saucepan for 5 minutes for a quick pan sauce.
• Slice against the grain in thin slices for the most tender bite.

Variations

• Swap dried sage for fresh thyme or rosemary for a different herbal direction.
• Add 2 sliced apples and 1 sliced onion to the pot before cooking for an instant side dish.
• Brush with a glaze of apple butter and Dijon for the last 5 minutes under broiler for a sticky finish.