Ingredients
Prep
- 2 lb pork loin roast
- salt and pepper to taste
- 1 t Dijon mustard
- 2 t minced garlic
- 1/2 t dried oregano
- 1 t dried rosemary
- 1/2 t dried thyme
- 1 lb jicama
- 1 celery stalk
- 1/2 C frozen onion
- 1/2 C frozen carrots
On Cooking Day
- 2 T butter
- 1/2 C beef broth
- 2 T worcestershire
- 1/4 t xanthan gum
Instructions
To Assemble
- Cut roast in half and season pork roast with salt and pepper. Add to large zipper bag. Add next 5 ingredients (through thyme) to bag and squish around to mix.
- Remove skin from jicama and cube. Chop celery. Add jicama, celery, onions, and carrots to a separate zipper bag.
To Cook
- Turn Instant Pot to sautè and add butter to the pot. Once hot, sear the pork loin for about 3 minutes on each side.
- Add vegetables from bag, beef broth, and Worcestershire. Pressure cook on high pressure for 30 minutes. Use quick release when finished cooking.
- Remove pork loin from pot. Press sauté and add xanthan gum and stir. Simmer until thickened.
- Slice pork loin and serve with vegetables and gravy.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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