A quick-prep herb oil elevates this roast with crowd-pleasing flavor and slimming phytonutrients, setting the stage for a meal that’s as healthy as it is delicious.
- 6 cloves garlic
- 4 tbsp fresh rosemary
- 1/4 c olive oil
- 1 -1 1⁄2-pound boneless pork loin
- 3/4 c chicken stock
In a food processor, puree garlic, rosemary, and olive oil. Press herb oil onto meat. Season with salt and pepper. In electric pressure cooker on sauté setting, sear pork on all sides.
Add stock. Lock lid and cook on high 20 minutes. Quick-release; let sit 20 minutes before carving.
Easy Oven Variation: Heat oven to 400 degrees Fahrenheit. In oven-safe pan over high heat, sear herb-crusted pork on all sides. Transfer pan to oven and roast 30 minutes or until internal temperature reaches 140 degrees. Let rest 20 minutes before carving.