Elite EPC-813 Series Instruction Manual page 40

APPLES AND ONION PORK TENDERLOIN
SERVES 4
Ingredients
3-5 lb. Pork Rump or Pork Tenderloin
3 Apples (Sliced)
1 Whole Onion (Sliced)
2 Bay Leaves
Directions
Remove any unwanted fatty pieces from pork. Season with salt and pepper on both sides.
Place onions and apples into cooking pot. Pour in apple juice and broth. Place the pork rump
directly into pot. Shut the lid and turn it to lock it into place. Make sure Pressure Valve is set to
Airtight. Program pressure cooker for 60-minutes. It'll take 5-10 minutes for the machine to heat
up and build up the pressure. The 60-minute cook time will begin to count down.
When the pressure cooker is finished with the cooking cycle, it will beep and automatically go to
keep warm. At this point, you can manually release the pressure or allow it to Natural Release. Once
the float valve has dropped and the lid is safe to open, unlock and lift the lid up. Release any
remaining pressure and turn to open the lid. The onions and apples should melt as soon as you stir
them. The pork is super juicy and tender. Slice into thick slices and serve over mashed potatoes or
stuffing and ladle on the apple and onion gravy.
ITALIAN POTATO, RICE, & SPINACH SOUP
SERVES 6
Ingredients
1/4 cup olive oil
6 leeks, white part only, sliced
3 garlic cloves, crushed
2 carrots
1/2 cup Arborio rice
3 potatoes, cut in large chunks
5 cups chicken stock
1/2 cup parsley, chopped
1/2 cup celery, chopped
1 bay leaf
1 teaspoon salt
Directions
Follow the "BROWNING" instructions in this manual and heat oil. Add leeks, garlic, and carrots
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and sauté in hot oil for 2 minutes. Cancel "BROWNING."
Add rice and potatoes. Stir well.
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Add broth, parsley, celery, bay leaf, salt, pepper, basil, lemon juice, tomato paste and brown
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sugar. Stir well.
Close and lock the pressure cooker lid. Adjust the pressure valve on top to Airtight and press
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SOUP & STEW.
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RECIPES
2 Cups Apple Juice
1 Cup Broth (Chicken, Beef or Vegetable,
doesn't matter)
Salt & Pepper to taste
2 tablespoons fresh lemon juice
3 tablespoons tomato paste
1 tablespoon light brown sugar
10 ounces fresh spinach, rinsed, cut in large
pieces
1/4 cup parmesan cheese, grated
1/4 cup fontinella cheese, grated
2 teaspoons dried basil
1/4 teaspoon pepper
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