Lean and Green Pressure Cooker Porchetta
1 leaner, 1 HF, 3 condiments
24 oz pork tenderloin
4 tsp olive oil
1.5 tsp salt
1/2 tsp pepper
2 tsp chopped garlic
1 tbsp fresh chopped rosemary
1 tbsp fresh chopped sage
2 tbsp fresh chopped thyme
1 tbsp lemon zest
2 tbsp fennel seeds
1 cup chicken broth
Butterfly pork by splitting in half length wise, leaving 1/2 inch on bottom. Cut sides from middle out leaving 1/2 inch from bottom and side. Repeat on other side.
Line with plastic wrap and pound loin till its about 1/4 inch thick. Remove plastic wrap. Season with salt and pepper.
In a small bowl combine 3 tsp oil, garlic, rosemary, lemon zest, fennel seeds, sage, and thyme. Spread mixture evenly over meat. Roll loin up and secure with 4 places with twine.
Cut in half. Select saute on the pressure cooker. Add 1 tsp of oil. Brown each side of roll. Press cancel, add chicken broth, secure lid.
Select manual and cook at high pressure for 20 minutes and quick release. Allow to rest for 5 minutes. Slice in rounds.
Serve with your favorite greens.
Sautéed zucchini and tomatoes with garlic!