Pork Loin Roast; Stuffed Flank Steak - Presto 8-Quart Aluminum Instructions Manual

2 tablespoons vegetable oil
4 1-inch thick boneless pork chops,
with deep pocket cut in each
1 cup chopped onion
⁄ cup chopped celery
3
4
⁄ cup corn
1
2
Pour oil into cooker. Turn heat selector to medium and brown pork chops. Remove from
cooker. Sauté onions and celery in cooker. Stir in corn, bran flakes, 2 tablespoons water, and
sage; remove from cooker. Stuff pork chops with mixture. Pour 1
Place pork chops on rack in cooker. Close cover securely. Place pressure regulator on vent pipe
and cook 16 minutes with pressure regulator rocking slowly. Cool cooker at once .
Nutrition Information Per Serving
430 Calories, 20 g Fat, 133 mg Cholesterol
3 pound pork loin roast
1 tablespoon vegetable oil
2 cups water
Pour vegetable oil into cooker. Turn heat selector to medium and brown roast well on all
sides. Remove roast from cooker. Pour water into cooker. Place roast on rack in cooker.
Season with salt, pepper, and sliced onion. Close cover securely. Place pressure regulator
on vent pipe and cook 55 minutes with pressure regulator rocking slowly. Let pressure
drop of its own accord .
Nutrition Information Per Serving
483 Calories, 27 g Fat, 171 mg Cholesterol
1 tablespoon margarine
⁄ cup chopped onion
1
2
⁄ cup chopped celery
1
2
1 clove garlic, minced
6 tablespoons beef broth, divided
1 cup bread crumbs
⁄ teaspoon salt
1
2
Add margarine to cooker. Turn heat selector to medium and sauté onion, celery, and garlic.
Mix in 2 tablespoons of the broth, bread crumbs, salt, marjoram, thyme, and pepper. Spread
stuffing mixture on one steak; top with remaining steak. Secure with toothpicks or metal
skewers. Place steak in cooker; stir in remaining 4 tablespoons broth and tomatoes. Close
cover securely. Place pressure regulator on vent pipe and cook 18 minutes with pressure
regulator rocking slowly. Let pressure drop of its own accord .
Nutrition Information Per Serving
237 Calories, 12 g Fat, 47 mg Cholesterol
STUFFED PORK CHOPS
1
1
1

PORK LOIN ROAST

STUFFED FLANK STEAK

1
1
1
23
1 cup bran flakes, crushed
2 tablespoons water
⁄ teaspoon dried sage
2
⁄ cups water
2
Salt and pepper to taste
⁄ cups water into cooker.
1
2
Salt and pepper
1 onion, sliced
⁄ teaspoon marjoram
4
⁄ teaspoon thyme
4
⁄ teaspoon black pepper
8
1 pound flank steak, cut into
2 equal pieces
1 cup diced tomatoes
4 servings
6 servings
4 servings