Comments on: Pork Sirloin Tip Roast in the Pressure Cooker

By: Barbara Schieving

Barbara Schieving — Sun, 17 Apr 2022 19:56:25 +0000

In reply to Katie H. Thanks Katie! Sounds like a delicious way to change it up.

By: Katie H

Katie H — Sun, 17 Apr 2022 19:53:32 +0000

Thanks for the meat chart! I’ve been a bit confused by the options lately…

Made this for Easter and it turned out beautifully! I didn’t have apple juice so I used chicken broth (like others suggested) with a tablespoon of apple cider vinegar, an onion and an apple diced up. Reduced the juices for a sauce that complimented the pork wonderfully 🙂

Would make again!

By: Barbara Schieving

Barbara Schieving — Sun, 10 Oct 2021 16:49:33 +0000

In reply to Leann K. Thanks Leann! Sounds like a fabulous way to change it up and serve it.

By: Leann K

Leann K — Sun, 10 Oct 2021 14:58:53 +0000

Wow – this pork recipe and the Saffron Almond Rice Pilaf are definite KEEPERS in our home! The roast was perfectly tender and juicy (2 lb/17 min). I used apple cider rather than juice and added 1/2 tsp smoked paprika, 1/2 tsp dried thyme, and 1/4 tsp cinnamon to the spice blend and added 2 bay leaves to the broth. Rubbed the spice blend on in the morning and took the roast out of the fridge about 30 minutes before cooking to reach room temp (easier to sauté/brown in the IP). Opted to make a simple pan sauce/emulsion with the cider broth (shallots, white wine, Dijon mustard, parsley, butter, bit of light cornstarch slurry) which my DH loved. The Saffron Almond Pilaf was the perfect accompaniment – started at about the 12 minute mark on the pork and timing worked perfectly in my 3 qt IP. Added a Warm Brussels Sprouts Caesar Salad for a perfect autumn dinner! Thank you for sharing a wonderful pair of recipes.

By: Barbara Schieving

Barbara Schieving — Fri, 13 Aug 2021 00:29:23 +0000

In reply to Stefanie. Thanks for the rave review Stefanie! So glad it was great.

By: Stefanie

Stefanie — Thu, 12 Aug 2021 22:15:56 +0000

Just made your recipe today! My husband had bought the 4-pack of pork sirloin tip roasts. I don’t know how much mine weighed and I didn’t take the temperature at the end, but our roast came out SUPER MOIST! Each slice was soft and wonderful. I pretty much did what Joanne did with the liquid – adding a cup of chicken broth and a tbsp of cornstarch. I let it boil on Sauté for a while while our rice cooked. I’m happy our meal came out successful!

By: Barbara Schieving

Barbara Schieving — Sun, 30 May 2021 03:15:24 +0000

In reply to Joanne Sawyer. Thanks for sharing your experience Joanne - glad the roast was a hit!

By: Joanne Sawyer

Joanne Sawyer — Sun, 30 May 2021 00:13:25 +0000

This was my first sirloin pork roast, and I followed the recipe. It only weighed slightly more than 2 lb, so I cooked it 19 minutes, and after the NR time, the meat temp was only about 115 F, so I added 6 more minutes. I meant to only have the NR time be 5 minutes, but was busy and it went to 7 minutes. The pork temperature was almost 180 F, yet the meat was perfect, and tender. I always wonder when putting meat back to cook more if I should shorten the NR time!!! Anyway, I know different sizes and shapes of a pork roast make a difference, but this one happily turned out perfectly. I made a roux gravy using the apple/water cooking liquids, and the gravy was very flavorful. Served over rice and a medley of veggies. Excellent recipe! Thank you.

By: Barbara Schieving

Barbara Schieving — Thu, 29 Apr 2021 03:40:00 +0000

In reply to Pam. Thanks Pam! Sounds like a great way to change it up.

By: Pam

Pam — Thu, 29 Apr 2021 03:32:35 +0000

I am on my third roast in 2 months! It is my ‘go to’ recipe. I made gravy by adding vegetable Better than Bouillon and water with a little cornstarch. We had oven brown potatoes and cauliflower the ‘Pampered Chef’ way in the RockCrock. The roast was so tender and tasty. My husband loved every bite! Tonight I am trying it with Greek spices.