Pork Roast Divine

4.5(21)

A good friend of mine gave me this recipe after a long discussion on Pressure Cooking. I changed the name to Pork Roast Divine, because it really is. The drippings in the bottom of the pot make the best gravy, and I often use this as a base for my mother-in-law's homemade noodles, which made my Dad's (and husband's) favorite meal. This also makes incredible bar-b-que pulled pork sandwiches.

by Claire de Luna·published 2003-01-27

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Pork

Servings

1 roast, 10 serving(s)

Total time

prep 15 min

Calories / serving

323 kcal

Ingredients (13)

serves

3 lbs pork loin (boneless)
2 cups leeks, choppedleek
1 teaspoon olive oilolive-oil
1/2 teaspoon sagesage
1/2 teaspoon dry mustardmustard
2 teaspoons paprikapaprika
1/2 teaspoon saltsalt
1/2 teaspoon thymethyme
1 teaspoon pepperpepper
1 (1 1/4 ounce) package onion soup mix (or 1 onion, minced)onion
2 cups waterwater
1 (15 ounce) can chicken broth (or 2 cups homemade)chicken
1 minced garlic clovegarlic

Instructions (7 steps)

01Sear the pork roast until nicely browned on all sides.
02Set aside to cool.
03Pour olive oil into the pan and cook the leeks, minced onion and garlic until done, 3-5 minutes.
04

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