Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Pressure Cooked Loin of Pork

natooraThis recipe for Pressure Cooked Loin of Pork has been reproduced courtesy of Natoora -

So what is Natoora all about? Natoora is about the finest quality groceries online: fresh food delivered straight to your door.

Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more -

Pressure cooking is not only a great time-saver but can even intensify the flavours of your meal. Try this delicious pork recipe – it’s finished off in the oven for that lovely roast flavour, but pressure cooked first to save you up to 40 minutes! Pressure cooking will also leave the meat beautifully tender. Find out more about pressure cooking here.

Ingredients for Pressure Cooked Loin of Pork

Pressure Cooked Loin of Pork500gr apples (preferably renetta)
2 tbsp rum
1 onion
100gr smoked pancetta, diced
50cl vegetable stock
1 chilli
1 pork loin roast of around 1kg
extra virgin olive oil
1 tbsp potato flour

How to make Pressure Cooked Loin of Pork

  • Sear the joint on all sides in the pot with some oil and the diced pancetta.
  • Add the sliced apples, the rum, the sliced onion, the chilli and the stock.
  • Close the pot, bring to the boil (until the valve whistles). Then reduce heat to minimum and cook for 40 minutes.
  • Remove the joint, leave to cool, slice and place in an oven dish.
  • Blitz the sauce with a blender adding the potato flour, then pour the sauce on the meat.
  • Finish in the oven at 180°C for 20 minutes.

Bookmark and Share


Published with permission of Natoora