This flavor-packed, pork recipe combines sweet and savory for the perfect dinner option.

Recipe by Oxmoor House

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Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat pork dry with paper towels. Combine paprika, 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, and garlic in a small bowl. Sprinkle pork with spice mixture. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in 2 teaspoons of the oil. Add pork to cooker; cook 8 minutes, browning on all sides. Remove pork from cooker.

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  • Heat remaining oil in cooker; add onion, and cook, stirring constantly, 3 minutes or until lightly browned. Stir in 2 cups water, scraping inner pot to loosen browned bits. Place pork on top of onion; stir in tarragon. Turn cooker off.

  • Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 32 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4). Remove pork, and set aside. 

  • Add sweet potato and Brussels sprouts to onion mixture in cooker. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 4 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4).

  • Remove vegetables with a slotted spoon; place on a serving platter, and sprinkle with remaining 1/4 teaspoon salt. Do not toss. 

  • Shred pork into bite-sized pieces; place on platter with vegetables. Sprinkle pork with remaining 1/8 teaspoon pepper. Serve pork and vegetables with honey mustard. 

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