Pressure Cooker Spicy Pork Roast With Apricots Recipes

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PRESSURE-COOKER SPICY PORK ROAST WITH APRICOTS



Pressure-Cooker Spicy Pork Roast With Apricots image

I wanted to create a roast with a slightly sweet taste that would be good for dinner and then sliced for sandwiches the next day. I like to serve this with a country gravy made with some of the juices and pieces of apricot from the roast. -Paulina Parker, Livingston, Texas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2 teaspoons garlic powder
1-1/2 teaspoons lemon-pepper seasoning
1 to 2 teaspoons Caribbean jerk seasoning
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1 boneless pork loin roast (2 pounds)
1 tablespoon olive oil
1 cup dried apricots, finely chopped
1/3 cup honey
1 envelope country gravy mix

Steps:

  • Combine the first 7 ingredients; rub over roast. Refrigerate, covered, overnight., Place 1 cup water in a 6-qt. electric pressure cooker. Top with roast; drizzle with oil. Combine apricots and honey; pour over roast. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Quick-release pressure. Remove roast and keep warm. , Strain cooking juices into a 4-cup measuring cup; add enough water to measure 3 cups. Return juices to the pressure cooker. Select saute setting and adjust for low heat; bring liquid to a boil. Gradually stir gravy mix into cooking juices. Simmer, stirring constantly, until thickened, 1-2 minutes. Slice pork and serve with gravy.

Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 591mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 1g fiber), Protein 23g protein.

APRICOT PORK ROAST



Apricot Pork Roast image

Serve this delightful pork roast with rice or mashed potatoes and veggies. We like leftovers with gravy, served on buns the next night. -Patricia Defosse, Wilmington, Delaware

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 6 servings.

Number Of Ingredients 5

1 boneless pork loin roast (2 to 3 pounds)
1 jar (12 ounces) apricot preserves
1 cup vegetable broth
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Place roast in a 3-qt. slow cooker. In a small bowl, combine preserves and broth; pour over roast. Cover and cook on low for 6-8 hours or until tender. Remove meat to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 337 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 223mg sodium, Carbohydrate 39g carbohydrate (21g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

PRESSURE COOKER SPICY PORK SHOULDER



Pressure Cooker Spicy Pork Shoulder image

You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you're in a hurry, or in a slow cooker if you're not. In either case, you'll get tender bits of meat covered in a chile-flavored barbecue sauce that's just slightly sweet. (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time. Stovetop pressure cookers tend to cook at a slightly higher pressure, so food cooks more quickly.) Gochujang, a pungent Korean chile paste, and gochugaru, Korean chile flakes, is available at Asian markets and specialty shops, or see the ingredient list for substitutions. Serve the pork over rice or in slider rolls, topped with crunchy pickled sesame cucumbers and a little kimchi, if you want to spice things up. And, while you can make this from start to finish in an afternoon, you can also make this in stages a few days ahead, if that's easier.

Provided by Melissa Clark

Categories     dinner, lunch, roasts, soups and stews, main course

Time 3h

Yield 10 servings

Number Of Ingredients 26

5 garlic cloves, grated on a Microplane or minced
2 tablespoons brown sugar or honey
1 tablespoon Korean chile flakes (gochugaru) or other chile flakes (Maras, Aleppo or crushed red pepper)
1 tablespoon kosher salt, more to taste
1 teaspoon ground black pepper
5 pounds boneless pork shoulder, cut into two or three pieces
1 tablespoon peanut oil
4 garlic cloves, grated on a Microplane
2 tablespoons grated fresh ginger root
1/3 cup gochujang (Korean chile paste) or other chile paste or sauce such as Sriracha
1/4 cup soy sauce
2 tablespoons ketchup
2 tablespoons mirin
2 tablespoons honey
1 tablespoon rice wine vinegar
1 teaspoon Asian fish sauce
1 teaspoon sesame oil
6 Persian cucumbers, thinly sliced (or about 4 cups sliced cucumbers)
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons brown sugar
1/2 teaspoon fine sea salt
1/4 cup thinly sliced red onion
2 teaspoons sesame seeds
Cooked rice or toasted slider rolls
Kimchi (optional)

Steps:

  • To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.
  • Set electric pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Or cook in a slow cooker for 5 to 7 hours until tender.
  • While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
  • Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.
  • While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.
  • Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.
  • When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid - just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that's fine.
  • Serve pork over rice or on slider rolls, with cucumbers and kimchi, if desired.

SIMPLY ROASTED PORK LOIN ROAST WITH APRICOT GLAZE



Simply Roasted Pork Loin Roast With Apricot Glaze image

This was given to me by a girl at church. I tried it and couldn't believe how easy and how wonderful it was. The aroma filling the house made us all crazy waiting for it to be ready. It tasted as good as it smelled.

Provided by BamaKathy

Categories     Pork

Time 1h

Yield 14 serving(s)

Number Of Ingredients 7

1/2 cup apricot preserves
1 teaspoon salt
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1 (3 lb) boneless pork loin, trimmed
cooking spray

Steps:

  • Preheat oven to 425 degrees.
  • Place the preserves in a small saucepan over medium-low heat, and cook 10 minutes or until melted.
  • Keep warm over low heat.
  • Combine salt, oregano, garlic powder, and pepper.
  • Rub evenly over pork.
  • Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan.
  • Bake at 425 degrees for 30 minutes.
  • Brush 1/4 cup preserves evenly over pork.
  • Bake an additional 10 minutes.
  • Brush remaining preserves evenly over pork.
  • Bake an additional 10 minutes or until meat thermometer registers 155 degrees.
  • Let stand 10 minutes before slicing.

Nutrition Facts : Calories 221, Fat 12.3, SaturatedFat 4.2, Cholesterol 61.2, Sodium 219.4, Carbohydrate 7.6, Fiber 0.1, Sugar 4.2, Protein 19.3

PRESSURE COOKER PORK



Pressure Cooker Pork image

A sweet and tangy pork recipe that is quick and easy to make in a pressure cooker.

Provided by BGILL

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 40m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
4 (6 ounce) pork tenderloins
1 (16 ounce) package sauerkraut, drained
1 cup water
6 fluid ounces apple juice
2 teaspoons fennel seed
12 red new potatoes, halved

Steps:

  • Heat oil in a pressure cooker over medium heat; brown pork tenderloins in the hot oil, about 5 minutes per side. Distribute sauerkraut around the pieces of pork and pour in water and apple juice; sprinkle with fennel seeds.
  • Cover pressure cooker and bring to full pressure; cook for 15 minutes. Remove from heat and release the pressure according to manufacturer's instructions. Place potatoes into the cooker, reseal, and bring back up to full pressure over medium heat; cook at full pressure for 5 more minutes. Remove from heat, release pressure, and serve.

Nutrition Facts : Calories 492 calories, Carbohydrate 59 g, Cholesterol 94.7 mg, Fat 12.2 g, Fiber 9.5 g, Protein 36.9 g, SaturatedFat 3.6 g, Sodium 835.3 mg, Sugar 9.1 g

SLOW-COOKER APRICOT-GLAZED PORK ROAST AND STUFFING



Slow-Cooker Apricot-Glazed Pork Roast and Stuffing image

Take ten minutes in the morning to get this pork loin roast recipe into the slow cooker, and voila! A dinner of apricot-glazed pork and stuffing to boot.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h10m

Yield 6

Number Of Ingredients 7

4 cups herb-seasoned stuffing cubes
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup dried apricots, chopped
1/3 cup frozen chopped onions (from 14-oz bag)
1 boneless pork loin roast (2 to 2 1/2 lb), trimmed of fat
1/3 cup apricot jam
1 tablespoon balsamic vinegar

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix stuffing, broth, apricots and onions. Place pork on stuffing mixture. In small bowl, mix jam and vinegar; brush over pork.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Remove pork from cooker; place on cutting board. Stir stuffing before serving. Cut pork into slices; serve with stuffing.

Nutrition Facts : Calories 470, Carbohydrate 49 g, Cholesterol 95 mg, Fiber 4 g, Protein 39 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 17 g, TransFat 0 g

DELICIOUS APRICOT GLAZED PORK ROAST (CROCK POT)



Delicious Apricot Glazed Pork Roast (Crock Pot) image

Wonderful taste! A tender, succulent roast from the crock pot is the answer to your dinner dreams. Put on to cook before leaving for work and it's ready to eat when you get home!

Provided by txgammi

Categories     Pork

Time 8h5m

Yield 8 serving(s)

Number Of Ingredients 5

1 (10 1/2 ounce) can condensed chicken broth
1 (18 ounce) jar apricot preserves
1 large onion, chopped
2 tablespoons Dijon mustard
4 lbs boneless pork loin roast

Steps:

  • Mix broth, preserves, onion and mustard in slow cooker.
  • Add pork and turn to coat.
  • Cover and cook on low 8-9 hours or until done.
  • Is good served with steamed broccoli and carrots, baked potato and warm dinner rolls.

APRICOT PORK TENDERLOIN



Apricot Pork Tenderloin image

The only way to cook tenderloin. The apricot preserves are a perfect marriage with pork. Sweet without being too sweet! A family favorite!

Provided by Hope

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds pork tenderloin
¼ cup softened butter
salt and pepper to taste
1 teaspoon ground thyme
2 teaspoons garlic powder
1 (18 ounce) jar apricot preserves
2 tablespoons honey, or to taste
¼ cup dry sherry

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
  • Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 439.7 calories, Carbohydrate 62.9 g, Cholesterol 85.7 mg, Fat 11.4 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 6.1 g, Sodium 200 mg, Sugar 42.9 g

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Recipe for a Pork Loin Roast with Potatoes & Carrots in my Cook's Essentials Pressure Cooker
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Top Asked Questions

How to cook a pork roast in a pressure cooker?
On top of the trivet, place the pork loin. In a separate bowl, mix the olive oil, lemon juice, minced garlic, thyme, rosemary, pepper, and sea salt. Once they are blended well, pour the mixture on top of the pork roast. Close the lid of the pressure cooker and lock it. Make sure the pressure release valve is closed.
How to cook pork tenderloin with apricot sauce?
Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl. Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce.
What is the most tender roast to cook in a pressure cooker?
The Most Tender Pressure Cooker Pork RoastThe Fervent Mama pork roast, cayenne, pepper, onion, oil, salt, garlic cloves Low Carb {Pressure Cooker} Pork Roast with Cauliflower GravyHealth Starts in the Kitchen
How do you cook a prime rib roast in a pressure cooker?
When hot, sear roast on top side (fat side) first for three minutes. Flip and sear for 3 more minutes on bottom. Sprinkle the remaining onion over the roast. In a small bowl, mix the two packets of brown gravy mix with the two cups of water. Pour this mixture over the roast. Close and lock lid. Cook on High pressure for 3 hours.

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