Breakfast Farro with Cardamom and Dried Apricots
Agrodolce Pork Loin with Grapes, Parsley and Hazelnuts
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Agrodolce is the Italian term for sweet and sour. In this recipe, honey provides the sweet while balsamic vinegar adds the sour. We sear only one side—the fat side—of a pork loin roast, then pressure cook it on a rack above the liquid that later becomes the sauce. Make sure your pork loin will fit comfortably in the pot and don’t trim off the fat, as it adds richness to an otherwise lean cut. A simple salad of fresh parsley, red grapes and toasted hazelnuts makes this roast an elegant meal. To save time, prep the salad ingredients while the pork cooks.
Don’t opt out of using the rack. If the pork sits directly in the liquid, the texture of the submerged areas will be affected by the vinegar’s acidity. When making the sauce, don’t add all the butter at once and make sure to reduce the sauce until glossy and full-bodied. If the sauce breaks and the butter separates, whisk in droplets of water until the sauce is once again shiny and emulsified.
Don’t opt out of using the rack. If the pork sits directly in the liquid, the texture of the submerged areas will be affected by the vinegar’s acidity. When making the sauce, don’t add all the butter at once and make sure to reduce the sauce until glossy and full-bodied. If the sauce breaks and the butter separates, whisk in droplets of water until the sauce is once again shiny and emulsified.
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
4-6 servings
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Ingredients
- 2- to 2 1/2-pound boneless pork loin
- Kosher salt and ground black pepper
- 1 tsp grapeseed or other neutral oil
- 3 medium shallots chopped
- 1 cup balsamic vinegar
- 3 tbsp salted butter cut into ½-inch pieces
- 1 cup lightly packed fresh flat-leaf parsley chopped
- 1/2 cup seedless red grapes halved
- 1/3 cup hazelnuts toasted and finely chopped
- 2 tbsp honey
Ingredients
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Instructions
- START: Season the pork on all sides with salt and pepper. On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the pork fat side down and cook until golden brown, about 10 minutes. Using tongs, transfer to a plate. Add the shallots to the pot and cook, stirring occasionally, until browned and slightly softened, about 4 minutes. Add the honey and continue to cook, stirring, until slightly darker in color, 1 to 2 minutes. Stir in the vinegar, bring to a simmer and cook, stirring occasionally, until slightly reduced, about 2 minutes. Press Cancel then set the pork fat side up on the rack with handles. Place in the pot and pour in any accumulated juices.
- Fast: Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 25 minutes. When pressure cooking is complete, allow the pressure to reduce naturally, then release any remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. The center of the pork loin should register 135°F.
- FINISH: Using a kitchen towel or tongs, carefully grab the handles of the rack and lift it out with the pork loin. Set on a large plate or cutting board. Select More/High Sauté and bring the liquid to a simmer. Whisk in the butter one piece at a time until fully incorporated. After all the butter has been added, cook until the sauce is glossy and a spoon drawn through it leaves a trail, 10 to 12 minutes. Meanwhile, in a small bowl, stir together the parsley, grapes, hazelnuts and 1/4 teaspoon each salt and pepper; set aside. When the sauce is done, press Cancel to turn off the pot. Taste and season with salt and pepper. Transfer the pork from the rack directly to the cutting board. Thinly slice the pork and transfer to a platter, then spoon the sauce on and around the meat. Serve with the parsley-grape mixture.
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