All Recipes

Multi-Pot Garlic Pork Loin with Bleu Cheese Topping

55 Mins


1 Pack Martin’s Big Marty’s Rolls

3 Tablespoons Steak Seasoning

2 Pounds Boneless Pork Loin Roast

3 Teaspoons Minced Garlic

2 Teaspoons Paprika

1 Teaspoon Dry Mustard

1 ¼ Teaspoons Kosher Salt

1 Teaspoon Black Pepper

3 Tablespoons Olive Oil

4 Cup White Onion, sliced thin

1 Cup Unsalted Chicken Stock

Leafy Lettuce (such as romaine), for serving

Blue Cheese Spread:

-- 8 Ounces Cream Cheese, softened

-- 4 Ounces Blue Cheese, crumbled

-- 3 Tablespoons Fresh Chives, snipped

-- 2 Tablespoons Fresh Parsley, chopped

-- Salt and Pepper, to taste

Serves: 10


Step 1

Combine steak seasoning, garlic, paprika, dry mustard, salt, and pepper. Rub combined seasoning on all sides of pork.

Step 2

Add oil to programmable pressure multicooker. Select Saute setting. Select HIGH temperature setting, and allow to preheat. Add pork; cook on all sides until nicely browned, about 3 minutes per side. Transfer pork to plate.

Step 3

Do not wipe cooker clean. Add onion; cook, stirring constantly, until onion starts to soften, about 1 minute. Add stock, stirring to scrape up any browned pieces from bottom of cooker. Cook until onions are soft and seasoned.

Step 4

Press Cancel. Remove 2/3 of onions. Set aside and keep for sandwich topping.

Step 5

Return pork to cooker. Cover cooker with lid and lock in place. Turn steam handle to Sealing position.  Select Manual/Pressure Cook setting. Select High Pressure and cook for 20 minutes. (Note: it will take a few minutes for the cooker to come to pressure before the cooking begins.)

Step 6

With wooden spoon or spatula, carefully turn steam handle to Venting position, and let steam fully escape. (This will take 3 to 4 minutes.) Remove lid from cooker. Transfer pork to a cutting board; let rest 10 to 12 minutes. Press Cancel.

Step 7

While pork rests, add onions back into the cooker. Select Saute to warm onions before serving.  Turn cooker off. Mix together blue cheese spread ingredients.

Step 8

Once cooked, slice pork into 1/4-inch pieces and serve on Martin’s Big Marty’s Rolls with warm onions, blue cheese spread, and leafy lettuce.