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1 hour 10 minutes 35 minutes active
Agrodolce is the Italian term for sweet and sour and is a flavoring combination typically paired with rich meats, such as pork. In this recipe, honey provides the sweet while balsamic vinegar adds the sour. We sear only one side—the fat side—of a pork loin roast, then pressure cook it on a rack above the liquid that later becomes the sauce. Make sure your pork loin will fit comfortably in the pot and don’t trim off the fat, as it adds richness to an otherwise lean cut. A simple salad of fresh parsley, red grapes and toasted hazelnuts makes this roast an elegant meal. To save time, prep the salad ingredients while the pork cooks.
pound boneless pork loin
Kosher salt and ground black pepper
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