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Green Chile Stew with Pork
Dinner Mexican

Green Chile Stew with Pork

4.3

Prep
25 min
Cook
120 min
Total
145 min

Instructions

  1. 1 In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
  2. 2 Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.
  3. 3 Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.

By Bob Cody

Posole Soup
Dinner Mexican

Posole Soup

4.2

Prep
10 min
Cook
45 min
Total
175 min

Instructions

  1. 1 In a large pot over high heat, combine the pork, salt and water to cover. Bring to a boil and reduce heat to medium low. Allow to simmer for two hours, skimming foam as necessary.
  2. 2 Remove from heat and take the bones out of the stock. Cool and de-fat the stock. Remove pork from bones and return meat to stock. Add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.
  3. 3 Serve by placing soup in bowls. Each diner then adds their own cabbage, radishes, onion and lime juice to taste. Eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.

By Bryan B

Real Homemade Tamales
Dinner Mexican

Real Homemade Tamales

4.6

Prep
30 min
Cook
180 min
Total
210 min

Instructions

  1. 1 Place pork, onion, and garlic in a Dutch oven. Add enough water to cover; bring to a boil over medium-high heat. Reduce the heat to low; simmer pork until cooked through and tender, about 2 hours.
  2. 2 Remove stems and seeds from chiles; transfer to a medium saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat to cool.
  3. 3 Transfer chiles and cooking liquid to a blender; blend until smooth. Strain sauce through a fine-mesh sieve into a bowl; stir in salt. Discard contents of strainer.
  4. 4 Remove pork from the pot; discard onion and garlic. Shred pork using two forks; mix in 1 cup chile sauce; set filling aside. Reserve remaining chile sauce for serving.
  5. 5 Soak corn husks in a bowl of warm water until softened, about 30 minutes.
  6. 6 Meanwhile, beat 1 tablespoon broth with lard in a large bowl until fluffy.
  7. 7 Combine masa harina, baking powder, and salt in another large bowl; stir into lard mixture, adding more broth as needed to form a soft, spongy dough.
  8. 8 Remove husks from water; pat dry. Spread about 2 tablespoons of dough, about 1/4-inch thick, onto the center of each husk, leaving a 1-inch border on sides and top.
  9. 9 Spoon 1 tablespoon pork filling over dough. Fold sides of husk toward the center, then fold up the bottom to seal. Repeat with remaining husks, dough, and filling.
  10. 10 Arrange tamales upright in a steamer basket over simmering water. Cover with a damp towel or extra husks. Steam until dough is firm and pulls away easily from husks, about 1 hour.
  11. 11 Unwrap the tamales; drizzle with remaining chile sauce. Top with sour cream. Alternatively, stir chile sauce and sour cream together before drizzling for a creamy option.

By SADDIECAT

Slow Cooker Pozole
Dinner Mexican

Slow Cooker Pozole

4.6

Prep
20 min
Cook
395 min
Total
415 min

Instructions

  1. 1 Heat oil in a skillet over high heat. Add pork; cook and stir just until meat is browned on all sides, about 5 minutes.
  2. 2 Place meat in a 4-quart slow cooker. Pour enchilada sauce over the meat. Top with hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
  3. 3 Cover and cook on High for 6 to 7 hours. Stir in cilantro and salt. Cook on Low for 30 minutes more.

By Jules

Slow Cooker Green Chile Stew
Dinner Mexican

Slow Cooker Green Chile Stew

4.5

Prep
20 min
Cook
370 min
Total
390 min

Instructions

  1. 1 Combine the pork, tomatoes, green chiles, yams, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper sauce in a slow cooker. Cover, and cook on Low until the pork is very tender, 6 to 7 hours.
  2. 2 Stir in the frozen corn, recover, and cook until the corn is hot, 10 to 15 minutes. Sprinkle with shredded Cheddar cheese to serve.

By Linz

Traditional Pork Posole
Dinner Mexican

Traditional Pork Posole

4.3

Prep
15 min
Cook
95 min
Total
130 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. 2 Place the peppers with cut sides down onto the prepared baking sheet.
  3. 3 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove plastic wrap and carefully remove and discard pepper skins. Dice peppers.
  4. 4 Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until tender and fragrant, 5 to 10 minutes.
  5. 5 Stir pork into onion and garlic; cook and stir until pork is browned, 5 to 10 minutes. Add diced green chiles to pork; cook and stir until fragrant, 5 minutes.
  6. 6 Pour white hominy, yellow hominy, chicken broth, water, cumin, chili powder, salt, and black pepper into pork mixture. Bring mixture to a boil and cook for 15 minutes; reduce heat to medium-low and simmer until flavors blend and pork is tender, at least 1 hour.

By mic_babe

Slow Cooker Mexican Pork Carnitas
Dinner Mexican

Slow Cooker Mexican Pork Carnitas

4.9

Prep
25 min
Cook
360 min
Total
385 min

Instructions

  1. 1 Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo, cumin, pepper, and paprika. Place onion, chipotle paste, and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork, and squeeze limes directly over top, allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves.
  2. 2 Use a spoon to baste stock over the pork loin, then sprinkle entire surface evenly with cilantro.
  3. 3 Cover and cook on High until pork is slightly pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.

By clifford

Ken's Kickin' Posole
Dinner Mexican

Ken's Kickin' Posole

4.9

Prep
20 min
Cook
150 min
Total
190 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. 2 Place poblanos, cut-sides-down, onto the prepared baking sheet. Broil until skins blackened and blistered, about 5 minutes. Transfer poblanos to a bowl; tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice poblanos; set aside.
  3. 3 Cook bacon in a large pot over medium heat, stirring often, until fat renders and beginning to crisp, about 5 minutes. Drain on a paper towel-lined plate; discard all but 1 tablespoon drippings from the pot.
  4. 4 Increase heat to medium-high; add pork to the pot. Cook until browned on all sides, stirring occasionally, about 5 minutes. Transfer pork to a plate; reduce heat to medium. Add onion and garlic; cook and stir until onion has softened and is beginning to brown, about 5 minutes.
  5. 5 Add poblanos, jalapeños, cilantro, cumin, oregano, chile powder, salt, and cloves to the pot; cook for 1 minute. Add chicken stock, enchilada sauce, bacon, and pork; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer for 1 hour. Stir in hominy; cover the pot. Cook until pork is very tender, about 1 hour more.

By Ken from CA

Easy Pork Posole
Dinner Mexican

Easy Pork Posole

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Season pork with salt and black pepper. Heat oil in a pot over medium-high heat. Add pork; cook and stir until browned, 5 to 10 minutes. Transfer pork to a plate.
  2. 2 Reduce heat to medium-low. Add onion and 2 tablespoons water to the pot; cook and stir until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. Add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute.
  3. 3 Stir in 2 cups water, chicken broth, and tomatoes. Whisk in cornmeal; bring to a simmer over high heat, stirring often. Add hominy and pork; season with salt and black pepper. Reduce heat to medium-low; cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. Stir in cilantro and lime juice.

By TJ Lombard

Pozole Rojo (Mexican Pork and Hominy Stew)
Dinner Mexican

Pozole Rojo (Mexican Pork and Hominy Stew)

4.5

Prep
25 min
Cook
85 min
Total
110 min

Instructions

  1. 1 Place pork shoulder, pork loin, and pork neck bones in a large pot; cover with water. Add 1 head of garlic and salt; bring to a boil, reduce heat, and simmer until meat is tender and cooked through, about 1 hour. Stir in hominy; bring to a boil and simmer for 20 minutes.
  2. 2 Meanwhile, place tomato and guajillo chiles in a pot; add enough water to cover and bring to a boil. Cook until chiles have softened, about 15 minutes; drain.
  3. 3 Place tomato and chiles, 1 clove garlic, oregano, cumin, and salt in a blender; add 2 cups water and blend until smooth. Strain mixture through a fine-mesh sieve; set chile sauce aside.
  4. 4 Transfer pork to a work surface; shred with 2 forks. Discard pork bones and garlic.
  5. 5 Stir chile sauce and shredded pork into the pot. Simmer pozole until flavors have blended, about 5 minutes.
  6. 6 Divide pozole among serving bowls. Top with shredded cabbage and onion; serve lime wedges on the side.

By Consuelo Aguilar

Authentic Tacos al Pastor
Dinner Mexican

Authentic Tacos al Pastor

4.7

Prep
30 min
Cook
30 min
Total
300 min

Instructions

  1. 1 Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
  2. 2 Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
  3. 3 Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
  4. 4 Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
  5. 5 Marinate pork in the refrigerator, 4 hours to overnight.
  6. 6 Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
  7. 7 Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
  8. 8 Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.

By docmancito

Tacos al Pastor in the Slow Cooker
Dinner Mexican

Tacos al Pastor in the Slow Cooker

4.0

Prep
15 min
Cook
540 min
Total
555 min

Instructions

  1. 1 Season pork loin with salt and pepper and place in a slow cooker.
  2. 2 Puree 1/2 of the pineapple with chicken broth, orange juice, red onion, vinegar, lime juice, chipotle pepper, 1 teaspoon adobo sauce, garlic, chili powder, salt, cumin, garlic salt, 1 teaspoon black pepper, onion powder, and oregano. Pour over the pork. Add remaining pineapple and frozen corn.
  3. 3 Cook on Low for 8 hours. Shred pork and warm for an additional hour.

By CassMyers

Slow Cooker Tacos al Pastor
Dinner Mexican

Slow Cooker Tacos al Pastor

5.0

Prep
30 min
Cook
420 min
Total
450 min

Instructions

  1. 1 Place pineapple, onion, chipotle peppers plus 1 1/2 teaspoons adobo sauce, guajillo chiles, chile de arbol, garlic, and oregano in a food processor. Blend until smooth. Transfer to a bowl and add orange juice, vinegar, achiote powder, salt, cumin, lime zest, chile powder, and black pepper. Mix sauce well.
  2. 2 Place pork in a slow cooker and cover with the sauce. Cover and cook on Low until pork is very tender, 7 to 9 hours. Begin heating tortillas 35 to 40 minutes before pork is done.
  3. 3 Heat oil in a saucepan over high heat. Cook tortillas one at a time until brown spots appear, 30 seconds to 1 minute per side. Plate tortillas in stacks of two for each taco.
  4. 4 Shred pork using 2 forks; mix to coat with the sauce. Scoop pork onto tacos using a slotted spoon. Top each with a portion of pineapple, cilantro, and onion.

By TheElusivePastry

Great Grandma's Pork and Sauerkraut
Dinner American

Great Grandma's Pork and Sauerkraut

4.4

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add pork and brown on both sides. Add sauerkraut with juice, then add apple. Cook and stir until simmering; reduce the heat to low, cover, and simmer until pork is tender and no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By JDSBOX

Sweet and Savory Pineapple Pork Loin
Dinner

Sweet and Savory Pineapple Pork Loin

4.5

Prep
10 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Mix honey, Dijon mustard, and black pepper together in a bowl until texture of a paste.
  3. 3 Heat a cast iron skillet over medium-high heat. Cook pork loin in the hot skillet until browned on all sides, about 5 minutes. Transfer pork loin to a baking dish. Spread honey paste over entire pork loin. Spread pineapple chunks around pork loin and sprinkle salt over pork loin.
  4. 4 Place a cooking thermometer into the pork loin and cover dish with aluminum foil.
  5. 5 Bake in the preheated oven for 5 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Continue cooking until pork is cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  6. 6 Transfer pork loin to a work surface and let rest, 3 to 5 minutes. Blend pineapple chunks and drippings in a blender until sauce is smooth; serve alongside pork loin.

By Pipsy D

Apple-Stuffed Pork Loin
Dinner

Apple-Stuffed Pork Loin

3.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Place a wire rack on top of a baking sheet.
  2. 2 Place pork on a work surface and cut into 1/2-inch thickness, starting 1/2 inch from the cutting board and rolling pork open while cutting until entire loin is unrolled onto the work surface. Cover loin with plastic wrap and pound loin into 1/4-inch thickness with a meat mallet.
  3. 3 Mix apples, bread, chicken stock, poultry seasoning, seasoned salt, and eggs together in a bowl; spread onto the loin. Roll loin around apple filling, ending with the fat cap on top. Cut stuffed pork loin in half and place on rack.
  4. 4 Bake in the preheated oven until pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Chef Hurley Baird

Barbecued Pork Kebabs
Southeast Asian

Barbecued Pork Kebabs

4.8

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
  2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. 3 Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.

By lola

Pork Supreme
Dinner

Pork Supreme

4.0

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Heat oil in a skillet or frying pan over medium-high heat. Add pork and onions; cook until evenly browned. Add mushrooms and saute for 5 minutes. Remove pork and vegetables and place on a side dish.
  2. 2 Return pan to heat, add butter and stir until melted. Add flour; stir constantly until a paste forms. Slowly add milk and stir until gravy thickens. Stir in tomato sauce, brown sugar, lemon juice and salt. Return pork mixture to pan, stir and simmer until meat is tender. Serve over noodles or rice.

By Sudie Blanchard

Sweet and Sour Pork Stir Fry

Sweet and Sour Pork Stir Fry

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place pork in a bowl, season with Chinese five-spice powder and mix well.
  2. 2 Heat 2 tablespoons oil in a wok over high heat; stir-fry pork until slightly pink in the center, about 5 minutes; remove pork to a plate. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  3. 3 Add remaining 2 tablespoons oil to wok as needed; stir-fry red, orange, and yellow bell peppers with onion and garlic until crisp-tender, 3 to 5 minutes. Stir in broccoli and pineapple; stir-fry for 3 minutes more.
  4. 4 Stir pork and sweet and sour sauce into wok; stir-fry until pineapple is lightly browned, about 2 minutes.

By CookingWithShelia

Bourbon Bacon Pulled Pork
Dinner

Bourbon Bacon Pulled Pork

4.5

Prep
10 min
Cook
480 min
Total
490 min

Instructions

  1. 1 Combine garlic powder, onion powder, salt, and pepper in a small bowl. Massage over all sides of pork loin for 1 minute. Place pork in a slow cooker.
  2. 2 Mix brown sugar, bourbon, and apple cider vinegar together in a bowl and pour over pork loin. Close slow cooker.
  3. 3 Cook on Low until pork is tender, 8 to 10 hours. Remove pork from slow cooker and shred with two forks. Mix with bacon.

By kkulans

Cauliflower Fried 'Rice'
Dinner

Cauliflower Fried 'Rice'

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
  2. 2 Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
  3. 3 Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
  4. 4 Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
  5. 5 Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

By John Melinte

Zesty Pulled Pork Sandwiches
Dinner

Zesty Pulled Pork Sandwiches

4.6

Prep
10 min
Cook
270 min
Total
280 min

Instructions

  1. 1 Stir barbecue sauce, onion, ketchup, brown sugar, salt, black pepper, and chili powder in a slow cooker; add pork loin and coat with sauce. Cover and cook on High until pork is very tender, about 4 1/2 hours. Shred pork with 2 forks. Keep warm on Low until ready to serve.
  2. 2 Serve on onion rolls.

By NOCHOCOBO

Mou Shu Pork Wraps
Dinner

Mou Shu Pork Wraps

4.0

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.
  2. 2 Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.
  3. 3 Place tortillas in oven for 8 minutes, or until warm.
  4. 4 Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.
  5. 5 Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

By RUDEDUDE

Awesome Honey Pecan Pork Chops
Dinner American

Awesome Honey Pecan Pork Chops

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
  2. 2 In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
  3. 3 Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.

By Karena

Thai Pork Loin
Dinner Thai

Thai Pork Loin

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Season meat with salt and pepper to taste.
  2. 2 In a large skillet, heat butter and olive oil over medium heat. When skillet is hot, place sliced pork loin into skillet; cook until browned, turning once. After both sides have browned nicely, add chicken stock ,and cook until liquid thickens.
  3. 3 Stir in dry white wine, scraping the bottom of the pan. Reduce heat, and simmer until liquid is reduced by half. Remove from heat, and allow to cool slightly. Stir in cilantro. Spoon sauce over pork when serving.

By Henry Stollard

City Chicken
Dinner American

City Chicken

4.6

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Mix salt, pepper, and flour in a bowl. Coat pork cubes with flour mixture. Slide pork onto skewers.
  2. 2 In a skillet, brown pork skewers on all sides in a small amount of vegetable oil. Drain off any excess oil.
  3. 3 Add chicken broth, thyme, and bay leaf to skillet. Scrape up any brown bits. Reduce heat and simmer 1 hour or until meat is tender and sauce has thickened.

By Diane H.

Pulled Pork Chili

Pulled Pork Chili

3.0

Prep
20 min
Cook
540 min
Total
560 min

Instructions

  1. 1 Place the pork loin into a slow cooker. Mix red chile paste, hot sauce, cumin, and chili powder together in a small bowl. Rub chile paste mixture over pork.
  2. 2 Stir tomato sauce, chicken broth, beans, bacon, wild rice, onion, and jalapeno pepper together in a large bowl; pour into slow cooker, coating pork.
  3. 3 Cook on Low until flavors are combined, 9 to 10 hours. Remove cooked pork from the sauce and shred using 2 forks. Return to the slow cooker and mix well.
  4. 4 Top individual servings with shredded Monterey Jack cheese.

By MCFALONE

Instant Pot® Applesauce Pork Loin
Dinner

Instant Pot® Applesauce Pork Loin

5.0

Prep
10 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Sprinkle garlic powder, salt, and pepper all over the pork loin and sear in the hot oil on all sides, about 2 minutes per side. Remove pork from the pot. Pour in chicken broth and scrape up all the browned bits so none are stuck on the bottom. Turn off Saute function.
  2. 2 Pour in apple cider and add pork loin back to the pot. Mix ground thyme into the applesauce and spread over the top and sides of the pork loin. Place onion slices around the pork loin. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
  4. 4 Remove pork and onion slices from the pot. Mix cornstarch with cold water in a bowl.
  5. 5 Turn on Saute function and stir cornstarch mixture into the pan juices. Bring to a boil and cook until gravy has slightly thickened, 3 to 5 minutes. Serve gravy with the pork loin.

By Tammy Lynn