Garlic Herb Pork Roast and Creamy White Wine Gravy

Ingredients

• 3-4 lb boneless pork loin (with the fat cap)
• Kosher salt and fresh cracked pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red chili pepper flakes
• 1 teaspoon dried thyme
• 1 teaspoon Italian seasoning
• 5 cloves garlic, sliced thin
• 1 onion halved and sliced
• 2-3 tablespoons olive oil
• 1/2 cup white wine
• 1/2 cup chicken broth or stock
• 1/2 cup heavy cream
• 1 tablespoon cornstarch

Instructions

Instructions for Pressure Cooker Method:

1. Score uniform cuts through the fat about 1/4″ deep and season well with salt and pepper all around the roast.
2. Set Instant Pot to saute. When ready, add olive oil to the bottom of the pot. Place pork in pot and saute a couple minutes on all sides. Turn off saute. Lift the roast and add most of the onion under it, then tuck garlic in the top slits and scatter the rest of the onions and garlic around. Add wine and chicken broth (be sure it’s a full cup). Top with paprika, pepper flakes, thyme, Italian seasoning.
3. Secure the lid and cook on high pressure for 1 hour. Let the pressure naturally release for 10 minutes before quickly releasing the rest of the pressure. Insert thermometer to insure it’s fully cooked to a temp of at least 145°F.
4. Remove roast and strain juices through a wire mesh strainer, pour into saucepan over medium-high heat and bring to a boil. Set onions aside to add to your serving platter.
5. Whisk cornstarch into cold heavy cream, turn heat to low and stir into the saucepan simmer to desired thickness. If it gets too thick just add a little more milk or cream.
6. Let the roast rest 10-15 minutes before slicing.

Slow Cooker Method:

1. Score uniform cuts through the fat about 1/4″ deep and season well with salt and pepper all around the roast.
2. Add olive oil to the a large skillet over medium high heat. Place pork in when ready and saute a couple minutes on all sides. Place the roast over add the onions in the slow cooker, then tuck garlic in the top slits and scatter the rest around. Add wine and chicken broth. Top with paprika, pepper flakes, thyme, Italian seasoning.
3. Cook on low for 8 hours or on high for 3 hours.
4. Insert thermometer to insure it’s fully cooked to a temp of at least 145°F.
5. Remove roast and strain juices through a wire mesh strainer, pour into saucepan over medium-high heat and bring to a boil. Set onions aside to add to your serving platter.
6. Whisk cornstarch into cold heavy cream, turn heat to low and stir into the saucepan simmer to desired thickness. If it gets too thick just add a little more milk or cream.
7. Let the roast rest 10-15 minutes before slicing.