Pressure Cooker Pork Loin with Apples and Swiss Chard

Macros / Serving Size
Protein 25g | Fat 18g | Carbs 14g
% Calories of Macros / Serving Size
Calories 314 | Protein 31% | Fat 51% | Carbs 18%
Nutrients / Serving Size
Fiber 3g | Sodium 263mg | Sat. Fat 5g
 

Ingredients (serves 10)

• 1 3 lbs. pork loin, boneless
• 2 tsp. onion powder
• 1 tbsp. poultry seasoning
• 1 tsp. oregano, leaves or 1/4 tsp. ground
• 2 bay leaves
• 3 garlic cloves, minced
• ½ tsp. salt
• 2 tbsp. olive oil
• 2 cups low-sodium chicken broth
• 4 Granny Smith apples, peeled, cored, and cut in half
• 1 large bunch of Swiss chard, chopped into large pieces

Directions

1. Mix the all the spices, except the minced garlic and bay leaves, together in a medium-sized bowl.   Trim fat from the loin and discard. Rub the dry mix onto all sides of the pork loin.
2. Turn the pressure cooker on and begin heating the oil.  Once it’s heated, add the pork loin and sear each side of the loin.
3. Add the broth, garlic and bay leaves.  
4. Place the lid on the pressure cooker and bring it to pressure (set on 350 degrees F or meat/stew setting).  Cook for 25 minutes.
5. Quick release the pressure and add the apples and chard on top of the loin.  Bring the cooker back to pressure for 2 minutes and then quick release again.
6. Remove the contents from the cooker using a slotted spoon.  Let the pork rest 10 minutes before slicing.

Notes:  Nutrition analysis based on 2.5 pounds remaining pork once fat is removed, ground oregano, medium sized apples, and 12 oz. of Swiss Chard (average weight in a bunch).