Boneless Pork Roast with Fennel
Succulent, Flavourful Boneless Pork Roast with Fennel
Roast pork is an instant favourite amongst meat-lovers.
With its succulent inside and aromatic taste—plus the meticulous preparation it requires—it’s not surprising to see it being served often on special occasions like Christmas.
But now preparing this mouth-watering dish can be easily done for a weekend lunch or dinner, and within a shorter cooking time! With just a quality pressure cooker, you can have this special dish served on your family dinner table in less than two hours. The pressure cooker can make the pork meat tender and well cooked faster than other cooking methods. Increase the appetising quality of this dish too by combining it with fennel, which has its own characteristic flavour.
So get your ingredients and pressure cooker ready and try this tender, juicy pork roast with fennel recipe. Enjoy!
Prep Time: 20 minutes
Cook time: 1 hour 20 minutes
- 2 tbsps olive oil
- 1 kg boneless pork
- salt and ground pepper, to taste
- 2 cloves of garlic, peeled and crushed
- 150ml white wine
- 150ml chicken stock
- 1 onion, sliced
- ½ kg fennel bulbs, thickly sliced
- In a heavy based pressure cooker, place olive oil over high heat.
- Add in the pork, season with a pinch of salt and pepper; cook until brown on all sides.
- Remove the roast from heat and transfer to a plate. Set aside for a few minutes.
- Toss the garlic into the pressure cooker, add the white wine and chicken stock. Bring to a boil. Scrape the bottom with a wooden spoon to get the juices.
- Get the roast and put back into the cooker. Put the lid onto the pressure cooker. Allow to cook for 35-40 minutes.
- Open the lid of the pressure cooker carefully, then add in the sliced onion and fennel.
- Cover the pot again and cook for 15 minutes, or until the vegetables become tender.
- Remove the pressure cooker from heat. Take the roast and vegies out of the cooker. Keep warm in a separate dish.
- Place the cooker back on the stove over medium heat, without the lid. Allow the sauce to cook for several minutes. For a thicker and sticky sauce, you can mix in a tablespoon of flour. Stir constantly.
- Serve the pork roast with sauce and fennel mixture.
End result may vary from image.
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