Roast pork with mustard from the pressure cooker

Ingredients for 4 servings:

• 1 kg roast pork, e.g. roast ham
• Salt and pepper or a spice mix for meat
• 2 tbsp mustard, medium hot
• 1 large onion(s)
• 1 m.-sized carrot(s)
• 300 ml vegetable stock or water
• 2 tsp cornstarch
• 150 ml water, cold

Instructions

Working time approx. 5 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Season the roast well on all sides with salt and pepper or a meat seasoning mix. Then spread with a not too thick layer of mustard. Finely chop the carrot and onion. Now brown the roast in the pressure cooker on all sides. As soon as it is on the last side to brown, add the onion and carrots. Brown briefly together, then deglaze with vegetable stock. If you don’t have vegetable stock, you can also deglaze with the same amount of water. Clean any fat splashes from the sides of the pressure cooker and close the lid. As soon as the second ring is visible, or with some appliances when steam escapes on level 2, reduce the heat to medium (I use 4 out of 10), and let it simmer for 25 minutes. Release the steam, remove the roast from the pot, and let it rest for a few minutes. If you want the sauce a little thicker or more robust, you can refine it further with a sauce thickener, cornstarch, or gravy to taste. I mix 2 teaspoons of cornstarch with about 150 ml of cold water, add it to the sauce, and bring it all to a boil. Now I slice the roast and briefly return the slices to the sauce.