Electronic Pressure Cooker Spiced Pork Roast with Butternut Squash

Electronic Pressure Cooker Spiced Pork Roast with Butternut Squash

Ingredients:

• 1/2 cup chopped pecans
• 2 lbs. boneless pork loin roast (trimmed of fat)
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1 tsp. salt (divided use)
• 1/4 tsp. black pepper
• 1 Tbsp. canola oil
• 1 orange (cut into thin slices)
• 1/2 cup water
• 2 lbs. butternut squash (cut into 3/4-inch cubes)
• 1 cup chopped onion
• 1/3 cup dried cranberries

Directions:

1. Press the Saute, then press the Adjust button to “More” or “High.” When the display says “Hot” add the pecans and cook for 4 minutes, or until beginning to lightly brown, stirring occasionally. Set aside on separate plate.
2. Combine the cinnamon, cloves, 1/2 tsp. salt, and the black pepper in a small bowl and coat both sides of the pork with the mixture.
3. Add the oil to the pot, tilt pot to coat bottom lightly. Place pork in the pot and cook 2 minutes on each side. Pour the water around pork and top pork with orange slices.
4. Seal the lid, close the valve, press the Cancel button, and set to Manual/Pressure Cook for 20 minutes. Use a natural pressure release for 5 minutes, followed by a quick pressure release. When the valve drops, carefully remove the lid.
5. Remove the pork. (Internal temperature should reach 145˚F.) Place on cutting board and let stand 5 minutes before slicing. Cover to keep warm, if desired.
6. Meanwhile, add the squash and onions to the liquid in the pot. Seal the lid, close the valve, press the Cancel button, and set to Manual/Pressure Cook for 3 minutes, followed by a quick pressure release. When the valve drops, carefully remove the lid.
7. Remove the vegetables with a slotted spoon and sprinkle evenly with the pecans. Cover to keep warm.
8. Add the cranberries to the liquid in the pot. Press the Cancel button, and set to Saute. Bring to a boil and boil 6-7 minutes or until thickened and reduced to 1/2 cup.
9. Spoon over pork slices.