Pork loin from the pressure cooker

Ingredients for 4 servings:

• 800 g pork loin
• salt and pepper
• Thyme
• 2 tbsp clarified butter
• 4 tbsp flour
• 175 ml white wine
• 1 liter chicken broth
• 1 tbsp tomato paste
• 1 tbsp, levelled sugar
• 1 tbsp, stripped thyme, dried
• salt and pepper
• 2 tbsp cornstarch or flour butter, as desired
• 1 ½ kg potatoes, small (triplets)
• 1 small lemon(s), organic
• 3 garlic cloves
• 50 ml olive oil
• 1 tbsp sea salt, coarse
• 1 tbsp thyme, dried
• 2 tbsp rosemary needles, chopped
• some pepper
• 400 g green beans
• 1 tsp marjoram
• 1 tsp thyme
• salt and pepper
• 8 slices of raw ham or bacon
• some oil for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 15 minutes

with baked potatoes and bacon beans

Wash the pork loin, pat dry, and rub with salt, pepper, and a little thyme. Melt the clarified butter in a pressure cooker and fry the meat on all sides at high heat until it has taken on a nice brown color. Then remove the meat from the pot. Reduce the heat and add a little more fat if needed. Stir in the flour and brown briefly. Gradually whisk in the white wine and chicken stock and bring to a boil, avoiding lumps. Add the tomato paste, sugar, and thyme and return the meat to the pot. Close the lid. Once pressure level 2 is reached, reduce the heat and cook the meat for 45 to 60 minutes. This depends on the pot; refer to the pressure cooker’s instructions for details. Then set the pot aside and let it cool until the pressure releases and the lid can be opened. In the meantime, wash the potatoes thoroughly and cut them in half or thirds, depending on their size. Cut the hot, washed lemon into wafer-thin slices. Peel and halve the garlic. Combine the prepared ingredients in a bowl and marinate with olive oil, sea salt, thyme, rosemary, and a little pepper. Place the potatoes on a baking tray and bake at around 225°C (425°F) for 30-40 minutes. Trim the beans and steam them for about 20 minutes, or boil them in salted water. Once they are tender, remove them and season them in a bowl with marjoram, thyme, salt, and pepper. Take a few beans at a time and wrap them in the middle with a slice of raw ham or bacon. Press the ends together and fry in a little oil. When the roast is cooked and the pressure cooker can be opened again, remove the meat and season the sauce with salt and pepper. If desired, thicken it with a little cornstarch dissolved in cold water or even plain butter.