Thursday Dinner: Pressure Cooker Pork Roast

err, damn, behind again.

For this quick-ish braise I browned a pork roast, deglazed with onions and garlic, added red wine (malbec), canned tomatoes, chopped bell pepper, bouillion, rosemary, and some savory. Once getting up to pressure, I let it go for 20 minutes. After removing the roast, I picked out the rosemary and savory stems and then pureed the sauce with the stick blender.

I didn't use the ideal roast, so the meat itself was a bit dry, but everything tasted great.

We ate this with a green salad.