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Holiday Recipes: Pressure Cooker Pork Loin Roast Recipe - Paula always has to have pork on New Year's Day, so today she’s showin' y'all a quick and easy Pressure Cooker recipe…Pork loin roast!
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Recipe Link: https://www.pauladeen.com/recipe/pressure-cooker-pork-loin/
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0:00
- Okay, y'all.
0:02
I have shown y'all how to make my black-eyed peas.
0:06
Now, I'm going to show you how I'm gonna cook my pork roast.
0:12
You know, I just,
0:15
I like pork on New Year's Day.
0:18
How about you, Hen?
0:19
- Yummy.
0:21
- Yummy. How about you, John?
0:23
- I like ham.
0:24
- These are two of our grandchildren.
0:25
- I don't like either of them on New Year's Day,
0:26
but I like pork.
0:28
- You like pork? I do too.
0:30
This is John and this is Henry,
0:32
and they've come over.
0:33
What is this contraption over here I see?
0:36
- It's our minnow trap.
0:39
- Your minnow trap?
0:42
So, do the minnows go in that little hole?
0:44
- Mhm, and they can't get out.
0:46
- What happened to the one that you made?
0:49
- It's still out on the dock.
0:50
- I liked it.
0:52
I like that one.
0:53
- It hasn't caught anything though.
0:55
- So, you and Pop and John
0:56
are fixing to go catching minnows?
0:59
- Maybe, maybe.
1:01
We'll go fishing.
1:02
- I would go fishing.
1:03
What's the tide doing right now?
1:05
It's low tide.
1:06
- [Henry] It's dead low.
1:07
- I was gonna say, I don't see any water out there.
1:09
So, all right.
1:11
So, this is a pork loin roast,
1:15
and I wash my hands before I touch that,
1:19
and I know that you and John both washed your hands,
1:23
so I just put a little olive oil on that
1:27
because we're going to season this with our house seasoning.
1:33
And this has pepper, garlic...
1:37
- [Henry] Can I help?
1:38
- [Paula] Onion powder. Yes, if you want to.
1:43
There you go, Hen.
1:45
All right, turn him over. Flip him over.
1:48
- [John] What's that?
1:51
Is that pork?
1:52
- [Paula] Yes, use this. (laughing)
1:55
- [John] Is that pork?
1:56
- [Paula] It's pork, baby.
1:58
Watch, Henry. I'm coming close to you.
2:02
I'm just going to trim a little bit of this fat off.
2:06
So it won't be so, so fatty.
2:08
- [Papa] It might be good in the minnow trap.
2:11
- [Paula] It might.
2:12
Do you want to put that in your minnow trap?
2:13
- [Henry] Sure.
2:16
- [Paula] And if they don't like garlic,
2:17
they're not going to come eating.
2:20
So there you go.
2:21
Okay, now you can finish.
2:27
- [John] That smells good.
2:28
- [Paula] Doesn't it smell good?
2:30
That's Ginny's house seasoning.
2:33
- [John] It smells like salt and vinegar chips.
2:36
- Salt and vinegar chips.
2:38
All right, so now we're just going to kind of
2:40
pat that on there.
2:42
You want to give me a little bit for the ends here?
2:48
There you go, and then the side.
2:53
Great job.
2:54
All right, now a little on that side.
3:00
You know, if you go down there smelling like garlic,
3:03
you might not get a bite.
3:04
(laughing)
3:06
All right.
3:08
So, I'm gonna wash my hands one more time.
3:13
Oh, the hand soap, I think, is-
3:15
- [Papa] It's under the sink there.
3:17
- Under the sink.
3:19
All right, so I'm gonna take a little non-stick spray, guys.
3:26
(can spraying)
3:27
Y'all, come on and learn how to cook this,
3:28
because you know why?
3:29
- [John] Why?
3:30
- Y'all might be able to catch ya a wife one day
3:33
with your cooking.
3:35
(laughing) What do you think?
3:37
- No.
3:38
- You don't want no wife?
3:39
- John don't want one either.
3:40
- You don't want a wife either, John?
3:41
- I might.
3:42
- You might? (laughing)
3:45
Oh, good thinking.
3:48
All right.
3:49
So, for the bachelor and for the married man,
3:54
we're going to put this into our pressure cooker.
3:59
You've heard Ginny talk about
4:01
her pressure cooker, haven't you?
4:02
- Yes, ma'am. We used it for peanuts.
4:03
- [Paula] Then you know how much I love it.
4:05
- And peanuts.
4:06
- Oh yeah, your mama boiled peanuts in it.
4:08
- Yeah, they were really good.
4:10
- I wonder how long she boiled peanuts for.
4:13
- [Henry] It takes about an hour.
4:14
- Yeah, 'cause it takes, when I'm cooking them
4:17
on the top of the stove, it takes about three hours.
4:22
It really does. It takes a while.
4:24
All right, so we're going to need
4:28
to put just a little bit of liquid in there.
4:33
Okay, so we're through with the olive oil.
4:36
- About that?
4:38
- No, a little bit more.
4:39
Fill up your cup.
4:42
- Like that?
4:43
- Uh-huh, and pour it off to the side, not on top.
4:48
- [John] Can I help?
4:49
- Yes.
4:51
- [John] So what do I do?
4:52
- All right, you pick up these bay leaves.
4:56
There's two, John,
4:58
and drop them in here on the side of that.
5:01
Perfect. - Boop.
5:03
- Perfect.
5:04
- It looks a two-eyed man with no mouth and nose.
5:07
- It does. (laughing)
5:09
If you look at it upside down.
5:11
All right, so...
5:14
We'll put those down.
5:16
Make sure they're in a little bit of that water
5:19
and we're going to put it on open and lock it down.
5:25
Move it to close.
5:28
Now, see how easy that is?
5:32
All right, now we're going to put this.
5:36
Let's put this on- - 30?
5:39
- 30 minutes.
5:40
And then at the end of the 30 minutes,
5:42
I'll come back and check it,
5:45
'cause I kinda just like to know what's going on,
5:48
and then if it needs cooking some more,
5:51
I'll just turn it back for another few minutes.
5:55
So, you go with your minnow trap
5:58
and your papa and your brother
6:01
and go down there
6:02
and catch us some minnows and bring them back
6:04
and I'll cook them for our supper.
6:06
- I'm thinking it ain't minnows.
6:08
- We can't?
6:09
- If I catch some trout, maybe.
6:12
- Can we eat minnows, papa?
6:14
- [Papa] If you're hungry.
6:15
You can have it if you're hungry.
6:17
- All right, you guys,
6:18
go have a great time with your Papa, okay?
6:22
- Okay. - Love y'all.
6:25
- Love you too. - Bye.
6:27
- Bye-bye. (laughing)
6:28
- [Papa] You better get a wife.
6:31
- I love every minute in the kitchen with my grandchildren.
6:35
Every minute.
6:37
Now get out of here, boys.
6:38
(group laughing)
6:41
Okay, so we put our pork loin roast
6:45
in our pressure cooker,
6:46
and I think I set it for 30 minutes, right, John?
6:49
- [John] Yes.
6:50
- All right, it's decompressed.
6:52
(pressure cooker clicking)
6:54
And remember, open it,
6:57
protecting your face.
6:59
Open it away from me.
7:02
All right, so we're gonna see what 15 minutes did.
7:07
I mean, 30 minutes.
7:10
And...
7:13
You know, to me, pork loin...
7:19
It's not your most tender piece of meat, to me.
7:25
Because it's so lean, it truly is like
7:27
the other white meat.
7:30
- [Henry] You mean it's good for you?
7:31
It's the healthy meat.
7:32
- Yeah, I mean, yeah.
7:33
- [Papa] And it makes great sandwiches.
7:35
- It does.
7:36
I love me a pork roast sandwich,
7:39
with mayonnaise and soft bread
7:42
that sticks to the roof of your mouth.
7:44
- [Henry] And it's really good with
7:45
greens and black-eyed peas.
7:46
- Yes.
7:47
- [Henry] I mean, it just all fits together.
7:48
- It does. It just all goes together.
7:51
So, I'm actually gonna put this back down in here,
7:54
because I want it just a little bit more tender
7:58
than the way it feels to me right now.
8:00
I mean, I could slice it and get away with it, but...
8:07
Back again you go, Mr. Pig.
8:12
So, I'm gonna cook it for...
8:21
Maybe like 20 minutes.
8:23
Hey, y'all, I don't know.
8:25
I might look a little different than I did...
8:31
Waiting on the pork loin roast.
8:36
I ran over to see the babies before they went to bed,
8:41
and it was dark and there were no lights on,
8:43
and I just totally missed a step, and I fell.
8:48
My chin took all the weight of my body,
8:53
and I feel like my jaw could almost be broken,
8:56
but I don't think it is,
8:58
so anyway, I wanna finish up this pork loin roast for y'all.
9:03
So, if I do it quickly, I'm sorry.
9:07
So, I've taken our loin out.
9:09
I cooked it for 30,
9:11
and then, what did I say, Eddie?
9:13
About 20 more minutes?
9:15
- [Eddie] Yes.
9:16
- So, 30 and 20, 50 minutes.
9:18
45 minutes is what I cooked it, so now,
9:25
I found a very, very easy way...
9:32
To...
9:34
Have the good gravy from a pork roast.
9:37
Oh, my mama.
9:39
My mama used to make the very, very best pork gravy,
9:45
and I would eat it until I got sick to my stomach,
9:48
but it was so good,
9:50
when she'd make her pork roast and dressing.
9:54
All right, so this is,
9:57
and I never use stuff like this,
9:59
but I saw this one day and I thought, hmm.
10:04
Flavored pork gravy mix.
10:07
I'm going to try it.
10:08
And you know what, I did, and it was good.
10:11
So I have turned my pressure cooker back on,
10:17
and now I'm going to add this mix to my water.
10:32
And I'm just gonna whisk that in,
10:36
and it will get nice and thick.
10:40
And when it gets thick,
10:41
I'm just going to pour it over our pork loin.
10:44
Oh, look, look, it's coming apart, Eddie.
10:49
Oh, you've got to taste it, Eddie.
10:51
I don't think I can chew,
10:53
because my jaw hurts so bad where I fell.
10:57
Can you taste that, and tell me what you think?
11:01
It looks delicious.
11:05
And that was 45 minutes, and ordinarily,
11:08
how long do you think that would be in an oven?
11:12
- [Eddie] I don't know, maybe an hour and a half, maybe.
11:14
- About two hours.
11:16
- [Eddie] Two hours.
11:17
- Something like that.
11:18
So, anyway-
11:19
- [Eddie] It's very tender.
11:21
- Good.
11:24
So, this pressure cooker stays so hot.
11:31
Even without pressure being on it, it stays hot.
11:50
That gravy is really, really good.
11:56
And you know, it's got that good pork roast flavor,
12:01
without all the fat.
12:04
So, Eddie, I would love for you to taste this,
12:08
and tell me what you think.
12:11
But, now, it is hot.
12:16
But I think it's just pure as good as like homemade.
12:20
- [Eddie] Oh, yeah.
12:21
- Ain't that delicious?
12:21
- [Eddie] Yes.
12:23
- I'm gonna add a little bit more water to it,
12:26
because along with our turnip greens
12:29
and our black-eyed peas,
12:31
I'm gonna be making mashed potatoes.
12:34
So, this gravy is going to be so dang good
12:40
on top of those mashed potatoes.
12:44
Well, that's it.
12:46
Let's see, I shared a drink with you that's so nice
12:50
if you've got drop-in company
12:53
for New Year's Eve night or New Year's Eve day,
12:58
Let's see. We did the turnip greens.
13:00
We did the hog jowl and black-eyed peas.
13:04
We did the turnip greens and hog jowl.
13:08
So, we got the health, the money, and the luck.
13:14
We got it all covered, and the potatoes,
13:18
they're just gonna be because I love a damn potato.
13:22
So, that's why we're having those.
13:25
Happy New Year to my friends out there,
13:29
and I hope you've had a little fun with me today.
13:33
I wish y'all could have seen me fall.
13:35
You wouldn't have believed it.
13:36
I feel like my eyes are googly-bugged.
13:40
Love and best dishes, y'all. Bye.
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