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