Stuffed Pork Roast with Fresh Herbs Spinach Prosciutto and Persimmon Chutney Pressure Cooker Recipe

Stuffed Pork Roast With Fresh Herbs Spinach Prosciutto And Persimmon Chutney Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 6- to 8-quart – Time: 12 minutes for chutney, 45 minutes for roast at HIGH pressure

PERSIMMON CHUTNEY

• 8 Fuyu persimmons, peeled, seeded, and cut into small dice
• ¾ cup sugar
• ½ cup cider vinegar
• ¾ cup mixed golden raisin and dried tart cherry mix
• 1 tablespoon Sriracha hot sauce
• 2 tablespoons grated peeled fresh ginger
• 1 cup finely chopped white onions
• 3 tablespoons stone-ground mustard
• 2 teaspoons salt

PORK ROAST

• 1 (3½-pound) pork shoulder roast, butterflied and excess fat removed
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• ¼ pound thinly sliced prosciutto
• 1 bunch fresh spinach, stems removed, leaves washed well, and dried
• sea salt and freshly ground black pepper
• ¼ cup olive oil
• ½ cup dry white wine
• ½ cup chicken broth

Method

1. Make the Persimmon Chutney
2. Combine the ingredients in a 6- to 8-quart pressure cooker
3. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 12 minutes
7. Remove the pot from the heat
8. Open the cooker with the Natural Release method; let stand for 15 minutes
9. Be careful of the steam as you remove the lid
10. The persimmons should be very tender
11. Let cool completely; the chutney will keep in an airtight container in the refrigerator up to 3 weeks
12. Wash and dry the pressure cooker
13. Make the roast
14. Lay the pork flat on a work surface with the short side facing you
15. Sprinkle with half of the rosemary and sage
16. Arrange the prosciutto over it, covering its surface
17. Layer the spinach on top, overlapping the leaves
18. Starting at the side closest to you, roll up the roast and tie with kitchen string at 2-inch intervals
19. Sprinkle the roast with the remaining rosemary and sage, and season with salt and pepper
20. In the pressure cooker, heat the oil over medium-high heat until very hot
21. Add the roast and brown on all sides, 3 to 4 minutes total, then add the wine and broth
22. Bring to a boil
23. Close and lock the lid
24. Set the burner heat to high
25. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
26. Set a timer to cook for 45 minutes
27. Remove the pot from the heat
28. Open the cooker with the Natural Release method; let stand for 15 minutes
29. Be careful of the steam as you remove the lid
30. An instant-read thermometer inserted into the center of the meat should read 150° F
31. Transfer the roast to a cutting board and cover loosely with aluminum foil for 5 minutes
32. The temperature of the meat will rise another 5° to 10° F while sitting
33. Remove the strings before carving
34. Skim the fat from the juices in the pot, season to taste, and transfer to a sauceboat
35. Slice the meat and arrange on a warm platter
36. Pass the juices and the persimmon chutney alongside

Full List of Pork Recipes
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