Category
Main Dishes
Servings
6
Ingredients
-
1-½ c prunes, dried
-
1-½ c orange juice
-
1-½ c chicken stock
- 5 dried guajillo chilies, seeds removed, peppers
- hydrated in hot water
- 2 T extra-virgin olive oil
- 3 lbs pork loin, trimmed
- 3 cloves garlic, minced
-
½ c onions, small dice
- 1 T fresh thyme, rough chop
- Sea salt
- Black pepper
Directions
- In a blender, add prunes, orange juice, chicken stock, and hydrated guajillo. Blend to a smooth sauce.
- Set pressure cooker to "sear", add oil, adjust time to 15 minutes, and press "start/stop". When hot, season pork loin well with salt and pepper and add to pressure cooker. Sear all sides (about 4 minutes per side) until golden brown. Add garlic, onions, thyme, and blender contents.
- Close and lock lid, set pressure cooker to "meat/stew", adjust time to 45 minutes, and press "start/stop".
When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and check to see if meat is done. The internal temperature should be 145°F or above. Remove pork. Place on a platter and pour sauce over top.
