This is a roast that will turn heads and delight taste buds. The ingredient list is very short and there is very little prep, too!
I took my cue for this recipe from the popular hasselback potato fad – I see your potatoes and raise you a roast! But when I decided to stuff the roast I had to come up with a whole new way to truss it to keep the filling from falling out during the browning phase. Enter: bamboo skewers – see photos and directions for details.
Slicing the roast makes the meat cook faster, so you’ll see the cooking time is different from what we would normally recommend for a pork loin roast. Also, we don’t reduce the wine here – we use it to braise the roast instead – capitalizing on the pressure cooker’s amazing ability to keep un-reduced pressure cooked wine tart. With fat from the roast and coppa, we want tart here.
I used my pressure braiser, so I didn’t have to be careful about the length of the roast, but if you’re using a standard stockpot-type cooker be mindful about the size of meat you’re buying and stuffing (if it’s too long, you can always slice it off).
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|5 L or larger||none||15 min.||High(2)||Natural|
- Serves: 6-8
- Serving size: 1½ slices
- Calories: 432.8
- TOTAL Fat: 21g
- TOTAL Carbs: 3.4g
- Sugar Carbs: 2.4g
- Sodium: 321.1mg
- Fiber Carbs: 0.6g
- Protein: 51.1g
- Cholesterol: 120.7mg
- 2-3 lb (1-1.5k) pork loin roast
- 1 large apple, cored and sliced
- 12 slices coppa (or round pancetta or prosciutto)
- 1 tablespoon olive oil
- 1 small bunch of sage
- ¼ cup (60ml) water
- ¾ cups (180ml) white wine
- Turn roast fat-side down on a cutting board and make a cut every ½" (1.5cm) running crosswise - for each slice only cut ¾ of the way down the roast, leaving all of the slices connected.
- Add a slice of coppa at one end of the roast, and fill each cut with one apple and one coppa slice.
- Insert two bamboo skewers near the center of the roast and press them through as each cut is filled - if the coppa and apples are slightly larger, that is fine but you can also pull and tug on the pork meat to lightly change the shape of each cut. When the last cut is filled add a coppa slice the outside of the roast.
- Using kitchen string, wrap the roast horizontally using the skewers to fasten, if necessary.
- In the pre-heated pressure cooker, add oil and sage leaves. When the leaves start to crackle add the roast and brown on all sides.
- Turn off the heat and pour in the wine and water.
- Close and lock the lid of the pressure cooker.
- For electric pressure cookers: Cook for 15 minutes at high pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 15 minutes pressure cooking time..
- When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and wait for the lid-locking pressure indicator to go down (20 to 30 minutes).
- Transfer the roast to a serving platter and remove the skewers and string - pour cooking liquid and sage leaves over roast before serving.
- To serve, just finish cutting the slice between the apple and coppa slice - each piece of meat will have an apple slice stuck on one side, and coppa slice on the other.
This looks really interesting Laura but it looks like you have gone well above the magic maximum (2/3 full) in the pot. Is this just a parallax issue in the photo, or is it not a problem because it is one big lump?
It’s a bit of an optical illusion because I took the photos from above, but you can see the in the last photo that the roast is well below the outer edge of the pressure cooker.
In general, you want to follow the max fill lines strictly (especially for grains, legumes and foods that expand or foam). There is a little bit of play with other foods as long as the liquid is not over the max and the food itself does not interfere with the cooker’s safety and pressure valves under the lid – which would have been the case if I’d used a “taller” roast. I don’t recommend this “play”, especially to beginners, since it’s a good way to get into trouble.
Laura, please add this recipe under your account on food.com. I’d like to tag it and recommend it to others on that site. This flavor combination is great on pork.
I don’t re-post the recipes on that website anymore because recipes on this website are shown below the food.com recipes in search results. So unfortunately, sharing the recipe further only decreases its visibility!
I’m so glad you enjoy my take on this kind of roast, it may well be the first hasselback pork roast – I didn’t look far and wide but early searches showed that no one else had done this and posted it online, yet.
Pork has become so lean in recent years (“the OTHER white meat”) that it tends to become dry unless handled with care. In this recipe the Coppa and apple baste the pork.
I’ve come to appreciate old-fashioned cooking and just decrease my portion size, and don’t mop up all the juices, to keep calories in check.
So I’m looking forward to making this!
I think this looks great. Only question: I am really lazy. Would it be a total disaster to skip the trussing and the skewers? Appreciate your feedback! And thanks for the delicious-looking recipe!
If you don’t skewer and truss this roast the meat slices will be “floppy” and all of the filling will fall out when our brown the roast.
Ok, thank you so much, sounds like I better make the extra effort. We additionally tried your risotto this weekend and it was so fantastic and SO easy. Thanks so much for all of the knowledge you share, it really helps! :)
Just wanted to say that I did this yesterday, for family and friends, and it was fabulous!
It was the first time ever I made a roast in the pressure cooker, and I’m most certainly doing it again.
Also, the entire set-up was really easy – the bamboo skewers are genius. I used silicon ties instead of string, to make it even easier.
I made this earlier in the week. Before the world turned upside down.
I regret to report the closest to a dud I have cooked from your site. The very centre of the pork was still raw while the edges were a tad overdone. Nothing drastic though. I discovered it after cutting the roast apart, so putting the whole thing back in was out of the question. So I just dropped the two offending slices back in to the sauce for a couple of minutes while I was reducing it. Problem sorted. And delicious.
Still I am puzzled. Your timings are usually spot on once I apply my altitude correction.
How was the loin butchered? Mine was a little under 1Kg – four chops were sacrificed. My butcher left the “tail” on when boning them. That was wrapped around the central muscle. Was yours perhaps just the central muscle with just a little of the fat? The extra thickness, if that is the case, would certainly account for it.
Hi Laura and greetings fro mother UK.
This pork recipe looks delicious I will have to make it.
Can you tell me which braising pressure cooker you use or recommend please? Also what size is the one you use in this recipe.
Hi Nina, in the photos I used the Kuhn Rikon 5L braiser. It’s pretty fantastic to use with meats and roasts!
Apologies should have read greetings from the UK
Thank you Laura for answering my question so quickly, very much appreciated. I have your cookbook and love it. It has accelerated my learning of making the best of my pressure cooker. Thank again Laura.
That’s fantastic, Nina. If you haven’t had a chance, please be sure to leave a review of the book on amazon!
This recipe looks delicious and I can’t wait to make it. I have a question about step 7. You say to increase the heat to high, then lower the pressure to the minimum allowable – then cook at high pressure for 15 minutes. So should I not lower the pressure to the minimum allowable? I will be cooking with the Instant Pot IP-DUO60. Your help is greatly appreciated!
Marissa, those are instructions for stovetop pressure cookers and you can safely ignore them. I have updated the cooking instructions in the recipe to include the procedure for electric pressure cookers – the cooking time between the two is actually the same despite the pressure difference because the Natural Pressure Release takes a little bit longer in electrics and it evens everything out.
In the picture, is the roast browned afterward? What does the dark char/browning come from?
Coloring of this roast comes from the initial browning stage before pressure cooking – it has to be turned on all sides (hence the skewering to keep the apples and coppa in place). It will not turn any more brown from there – so make sure to get a good color on it.
If I remember correctly, the roast in the main photo is not the same one as in the step-by-step photos. Since I make and test a recipe several times sometimes the step-by-step photos are from different cooking sessions.
Bottom line: no need to brown this roast again after pressure cooking. Since it’s braising (not boiling) it will retain the color through the whole cooking process.
I followed the directions exactly with a 3 pound pork loin roast. The result was a very dry and tasteless piece of meat. I am very disappointed after the effort I put into preparing this dish for my family’s Easter dinner. I ended up using horseradish sauce on every bite to make it palatable.
Hi Could you use a smaller piece of pork? If so, would you cook it for the same length of time?
I own the Kuhn Rikon 6.5 stove top pressure cooker.
I have a 6-quart electric Instant Pot that I purchased last year.