Melt-in-Your-Mouth, Duck Fat Braised Pork Sirloin Roast (UPDATED with Instant Pot Version) - Instant Pot
- 1 4lb. pasture-raised pork sirloin
- 1 Tbsp. dried rosemary
- 2 tsp. garlic powder
- 1 Tbsp. fennel seeds
- 2 tsp. fine sea salt
- ½ tsp. freshly ground black pepper
- 3 Tbsp. pastured duck fat (or coconut oil, tallow or pork lard)
- 3 cups organic chicken stock
- ½ cup dry white wine (or lemon juice)
- In a blender or magic bullet, grind the fennel, garlic, rosemary, salt and pepper to a fine powder.
- 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.
- Remove pork from cellophane and cut into large chunks (3 ounces each).
- 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.
- 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.
- Close and lock the lid. Set pressure to HIGH and time to 40 minutes.
- Allow pressure to release naturally (ideal), or quick release if you are in a hurry.