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Multi Cooker Pork Recipes
Roasted Pork With Apricots
Method – Slow Cook
Open the lid and press the Brown button and then Start. Heat the
oil add the pork loin until browned and sealed for 5 minutes then
set aside. Sauté the onions until softened- 2-3 minutes. Add the
garlic and sauté for 1 minute. Pour in the stock and mix thoroughly
and make sure you scrape the bottom of the pot. (Do not use any
metal utensils). Add the pork loin, apricots, orange juice and thyme.
Press the Cancel button when browning is complete. Next press the
Slow cook button, set 5-6 hours on the timer and then press Start.
Close the lid and make sure that the pressure limiting valve is set on
Exhaust. Once finished open the lid and remove the pork and cover
with foil and set aside. Remove the apricots and set aside. Press the
Brown function. Bring the remaining sauce to the boil uncovered until
thickened. Stir in the mustard and add the apricots. Slice the pork loin
across the loin and arrange. Serve with the sauce.
Method – Pressure Cook
Open the lid and press the Brown button and then Start. Heat the
oil add the pork loin until browned and sealed for 5 minutes then set
aside. Sauté the onions until softened- 2-3 minutes. Add the garlic
and sauté or 1 minute. Pour in the stock and mix thoroughly and
make sure you scrape the bottom of the pot. (Do not use any metal
utensils). Add the pork loin, apricots, orange juice and thyme. Close
the lid and lock. Press the High Pressure button, and then set the
timer to 20 minutes and press Start. Make sure that the pressure
limiting valve is set on Sealed. To open the lid, turn the pressure
limiting valve to Exhaust. Wait until the pressure has reduced and
the safety release function allows you to open the lid. Remove the
pork and cover with foil and set aside. Remove the apricots and set
aside. Press the Brown function. Bring the remaining sauce to the boil
uncovered until thickened. Stir in the mustard and add the apricots.
Slice the pork loin across the loin and arrange. Serve with the sauce.
Ingredients ( Serves 4-6)
-
1/4
cup plain flour
- 1
1/4
kg boneless pork loin roast
- 2tbsp olive oil
- 1 garlic clove, chopped
- 1 white onion, sliced thinly
- 250ml chicken stock
- 450g dried apricots
- 125ml fresh orange juice
- 2tsp fresh chopped thyme
- 2tbsp dijon mustard
- Salt and pepper
Preparation
Season and flour the pork loin and
shake off any excess flour.
Содержание NW 800
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