6-8 servings

Pork Roast/Loin

SUBMITTED BY: Cathy Arcement

1/4 cup canola oil
Season All or salt and pepper
3-5 pound pork ham roast or pork loin
1 large onion, chopped
4 ribs celery, chopped
1 bell pepper, chopped
2-3 tablespoons cornstarch
Lea & Perrins worcestershire sauce (optional)


Rub pork roast/loin with Season All on all sides.

Heat canola oil in pressure cooker. Brown roast/loin on all sides.

Add chopped onion, celery and bell pepper. Add water to fill 1/2 pressure cooker. Cook under pressure for 10 minutes (start time when cooker is fully pressurized). Set pressure cooker aside off the stove burner until pressure is released.

Slice the roast/loin (about 1/4 inch) and return to pressure cooker. You can add more Season All or salt and pepper at this time. Cook under pressure again for 10 minutes. After pressure is released, remove sliced pork from pressure cooker. Set aside.

Bring liquid in pressure cooker to a boil. Mix 2-3 tablespoons cornstarch and 1/2 cup cold water in a bowl. Add to liquid. Stir constantly until the liquid thickens. You may have to add more cornstarch and water to get the desired consistency of the gravy you prefer.

Season to taste. Optional: Add about 2 tablespoons Lea & Perrins.