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Categories:
apple juice sugar soy sauce white vinegar ground ginger garlic pepper pork loin cornstarch cold water
Viewed: 117 - Published at: 3 years agoIngredients
- 3/4 cup unsweetened apple juice
- 2 tablespoons sugar
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon white vinegar
- 1 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 boneless pork loin roast (about 3 pounds), halved
- 8 teaspoons cornstarch
- 3 tablespoons cold water
Method
- Combine the first 7 ingredients in a 6-qt. electric pressure cooker. Add roast and turn to coat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°. Press cancel.
- Remove pork to a serving platter; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork.
- Place sliced pork roast in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.
