I went freezer diving last night and found an unlabeled Pork Loin roast that was vacuum sealed probably last summer. Love to fix a pork loin roast with sauer kraut in the slow cooker but since I got the new Fagor Pressure cooker put it in about 4pm today.. The pork was in the fridge still wrapped and had thawed some. I had a 2 lb package of fresh kraut from the grocery, (silver Floss) and I had bought some fresh Kale.
Put the trivet in the PC and then the pork loin .. Salted with Kosher salt .... sprinkled both sides. Added the kraut all around the edges of the loin...NOTE do not pack the kraut.
I added the juice from the pack of kraut, then additional 2 1/2 cups of cold water. Put the lid on the PC and stove on high until it hisses then moved to another burner that was set to just above Med/Lo (you need to adjust this to keep the pressure up.) Set the timer for 50 minutes and do other things..
At the end of the 50 minutes remove from heat (put on a cold burner) and let set to cool naturally... about 15 minutes.
Cook the kale in another pan and prepared Mashed potatoes for 2.
Topped it all off with fresh brewed Iced Tea.. Artificially sweetened.
;;;; Had 1/2 of the loin left over.. It was excellent so I shredded it with two forks and added 9 pks of SONNY's Sweet BBQ sauce. ... Will get about 4 nice bbq sandwiches from that and ... the left over mashed potatoes will be breakfast with an egg added.. No kale was leftover..
It was yummy..