Instructions

1. In a blender or magic bullet, grind the fennel, garlic, rosemary, salt and pepper to a fine powder.
2. Place pork sirloin roast on a large piece of cellophane. Sprinkle seasoning all over and rub into the meat. Wrap in cellophane and refrigerate six hours to overnight to infuse with flavor.
3. Remove pork from cellophane and cut into large chunks (3 ounces each).
4. Heat the duck fat in the Instant Pot using the “Saute” function. When the fat shimmers, add pork chunks in batches. Do NOT crowd the pan – this will result in steaming, not searing. Sear two minutes per side. Transfer seared pork to a plate and continue with the remaining pork.
5. Add all of the seared pork back to the Instant Pot. Add the stock and the wine. Stir the bottom of the pot to deglaze.
6. Close and lock the lid. Set pressure to HIGH and time to 40 minutes.
7. Allow pressure to release naturally (ideal), or quick release if you are in a hurry.