Thursday, June 6, 2013

Five-Spice Pork Roast (or Venison)

This is a photo of the dish made with venison loins.  It's served with
brown rice to soak up the delicious sauce plus steamed broccoli.

Serves 4-6
Recipe from Pressure Cooking for Everyone
Husband-Tested in Alice's Kitchen

I’ve made this with pork and then again with venison.  The meat turns out to be especially tender and the sauce is fantastic!  Be sure to serve this dish with brown rice or whole wheat couscous to soak up the yummy sauce.

1 Tablespoon olive oil
One 3-pound boneless center cut pork loin, fat trimmed to 1/8 inch, tied or venison loins
½ teaspoon five-spice-powder**  (You can find this spice in the bulk spice aisle at Lost River Market & Deli, but you can make your own by following the directions at the bottom of this post.)
¼ teaspoon salt
1 large scallion, sliced
2 Tablespoons shredded fresh ginger (I used the “fresh” ginger from the jar.)
1 garlic clove, minced
2 Tablespoons dry sherry
1 cup chicken broth
2 Tablespoons soy sauce
1 ½ Tablespoon cornstarch
Freshly ground pepper to taste
Scallion greens, sliced for garnish

1. In pressure cooker, heat the oil.
2. Brown meat on all sides and then transfer to a platter
3. Add scallion, ginger, & garlic. Stir until fragrant.  Add Sherry and stir well. Add broth and deglaze pan. (Scrape up the brown bits from the bottom of the pan.)
4. Return meat to pan and lock lid to pressure cooker. Pressurize over high heat, and then continue cooking for 30 minutes over reduced (low/med) heat.
5. Depressurize with quick release or water bath
6. Internal temperature of the meat should be 150°F. Transfer to serving platter and let stand for 10 minutes.
7. Let cooking liquid cool for 5 minutes, and skim off any fat that rises to surface. Return to boil (uncovered), add soy sauce and sprinkle in cornstarch. Cook and whisk sauce, until thickened. Flavor to taste with pepper.  Pour the sauce through a strainer if you wish it to be especially smooth.
8. After 10 minutes of standing, remove strings and slice the roast. Garnish with finely chopped scallions.  Serve immediately, with sauce on side.

Nutritional Info:  Calories: 315.8; Total Fat: 17.5 g; Cholesterol: 87.3 mg; Sodium: 1,117.2 mg; Total Carbs: 3.2 g; Dietary Fiber: 0.3 g; Protein: 41.0 g

**Make-Your-Own 5-Spice Powder:  Toast in a dry skillet and then grind together in a spice grinder:  ½ teaspoon cloves, 1 Tablespoon ground cinnamon, 1 Tablespoon fennel seed, 8 star anise, 2 teaspoons peppercorns

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