Rib End Boneless Pork Roast with Carrots and Onions

Rib End Boneless Pork Roast with Carrots and Onions (Serves 6)

Chef Anne Burrell prepared Cumin and Ginger Rubbed Pork Tenderloin on Secrets of a Restaurant Chef and inspired me to make a pressure cooker version adapted to my own quick and easy style. I used a 3.5 pound rib end boneless pork roast, but any big cut of pork works in this recipe. I cooked a bunch of cumin-dusted baby carrots to go with my pork roast because cumin goes well with carrots too. My wife, the picky eater, liked it all. I bet your picky eaters will too.

Prep and cook time: 40-50 minutes

Ingredient list:

3-4 pound rib end boneless pork roast
2 sweet yellow onions
2 pounds of baby carrots
Extra virgin olive oil
Ground ginger
Ground cumin
Black pepper
Garlic powder
Salt

Directions:

Season pork on all sides with ginger, cumin, salt, and garlic powder. Go especially heavy with the ginger and cumin. Add one or two tablespoons of olive oil to pressure cooker over high heat. Add pork to pressure cooker and sear each side 4 minutes. Chop onions into bite-sized pieces. Remove pork to a plate after searing and add onions to pressure cooker. Reduce heat to medium and add salt and garlic powder to taste. Cook onions 2-4 minutes, stirring occasionally. Return pork to pressure cooker. Add one cup of water. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 20-25 minutes. Turn off heat, use the quick-release method to bring pressure down, and remove top. Dump carrots into pot. Dust carrots with salt and cumin. Go especially heavy with the cumin. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 5 minutes. Turn off heat, allow pressure to come down naturally, and remove top.

Remove pork to a plate and test to make sure it has achieved an internal temperature of at least 160 degrees. In the unlikely event of the meat not being hot enough yet, microwave it for 2 minutes and test again.

Transfer carrots to plates. Slice pork roast and transfer to plates. The cooked onions in the pressure cooker make a nice topping for the meat and a nice side-dish. Enjoy!

Notes: Best practices include 1) allowing the meat to marinade in spices overnight in the refrigerator while enclosed in an air-tight container; 2) allowing the meat to come to room temperature for 60 to 90 minutes before cooking; and 3) allowing the meat to rest for 10-15 minutes after cooking before carving and eating. I ignore best practices when I am in a hurry and have generally been satisfied with the results, but best practices do enhance flavor and moistness.

I think you can make this meal in a Dutch oven instead of a pressure cooker by adding 2-3 cups of water or chicken broth to the pot, covering, and baking in a 350 degree oven for 75-90 minutes or until the pork reaches an internal temperature of 160 degrees.

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com. After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. I’m glad I did. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three! I have not purchased a second one yet, but could use one to prepare vegetables separately while longer cooking meat dishes are in their final minutes.

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