Christmas Pork with Mustard Gravy
Nutrition
per per serving388
Calories
36.7g
Protein
6.8g
Carbs
22.1g
Fat
Ingredients
| 1 pound | 455 g | Boston-style butt, sliced into four pieces |
| 2 tablespoons | 30 ml | plain flour, mixed with 2 tablespoons of cold water |
| 1 tablespoon | 15 ml | stone ground mustard |
| 1 teaspoon | 5 ml | basil |
| 1 | shallot, sliced | |
| 2 cloves | garlic, sliced | |
| 1 stalk | celery, chopped | |
| 0.5 cup | 120 ml | chicken broth |
| 1 teaspoon | 5 ml | thyme |
| 2 tablespoons | 30 ml | olive oil |
| 1 | bell pepper, deveined and sliced | |
| 0.5 cup | 120 ml | apple juice |
| — | coarse sea salt | |
| — | freshly ground black pepper |
Instructions
(Ready in about 20 minutes | Servings 4)
Per serving: 388 Calories; 22.1g Fat; 6.8g Carbs; 36.7g Protein; 3.7g Sugars
- Press the "Saute" button and heat the oil. Then, sear the Boston butt until it is golden brown on all sides.
- Add the salt, pepper, shallot, garlic, celery, bell pepper, apple juice, chicken broth, mustard, basil, and thyme to the inner pot.
- Secure the lid. Choose the "Manual" mode and cook for 15 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid. Remove the meat from the cooking liquid.
- Add the slurry and press the "Saute" button one more time. Let it simmer until your sauce has thickened. Spoon the gravy over the pork and serve. Bon appetit!