Fruited Pork Roast

By: Publications International

Fruited Pork Roast
cuisine icon Course
Main Course
cuisine icon Keywords
6 to 8 servings, bay leaf, black pepper, boneless pork loin roast, cook 45 min, cups water, dried apricots, dried prunes, dried thyme, dry red wine, garlic, green grapes, instant pot pro tested, instant pot tested, main course, marinade, meat, olive oil, pork, prep 7 min, Publications International, salt, sugar,  juice of ½ lemon

prep icon Prep Time
7 min
cook icon Cook Time
45 min

serving icon Servings
6 to 8 Servings
Ingredients
  • 2 cups water
  • 2 tbsp salt
  • 1 tbsp sugar
  • 1 tsp dried thyme
  • 1 bay leaf
  • ½ tsp black pepper
  • 1 boneless pork loin roast
  • 1 tbsp olive oil
  • ⅓ cup dry red wine
  • Juice of ½ lemon
  • 2 cloves garlic
  • 2 cups green grapes
  • 1 cup dried apricots
  • 1 cup dried prunes
Instructions
  • Combine water, salt, sugar, thyme, bay leaf and pepper in medium bowl; mix well. Place pork in large resealable food storage bag. Pour brine over pork; seal bag and turn to coat. Refrigerate overnight or up to 2 days, turning occasionally.
  • Remove pork from brine; discard liquid. Pat dry with paper towels. Press Sauté; heat oil in Instant Pot. Add pork; cook about 10 Minutes or until browned on all sides. Remove to plate. Add wine, lemon juice and garlic to pot; cook and stir 1 Minute, scraping up browned bits from bottom of pot. Add grapes, apricots and prunes; mix well. Return pork to pot.
  • Secure lid and move pressure release valve to Sealing position. Press Pressure Cook or Manual; cook at High Pressure 20 Minutes.
  • When cooking is complete, use natural release. Remove pork to cutting board; tent with foil and let stand 10 Minutes.
  • Meanwhile, press Sauté; cook 10 Minutes or until sauce is reduced and thickens slightly. Slice pork; serve with sauce.
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