- Super simple and full of flavor recipe made in the pressure cooker. I love how this recipe marries Latin flavors with American Fall themes!
- 1 pound pork loin, trimmed
- 1 1/2 teaspoons fine salt, divided
- 3 teaspoons Sazón seaoning
- 1 tablespoon lard or coconut oil
- 1 cup diced boniato or Japanese sweet potato, peeled
- 1 cup diced yuca root, peeled
- 2 cups diced and peeled, butternut squash
- 1 teaspoon fine salt
pinch of nutmeg
- 3 garlic cloves, peeled, smashed
- 2 tablespoon extra virgin olive oil
- 2 cups bone broth, divided
- Rub the pork loin down with 1 teaspoon salt and 2 1/2 teaspoons Sazon and the lard or coconut oil. Make sure it’s evenly coated in fat and seasoning and set it aside.
- Open your pressure cooker and put the diced vegetables, the garlic, nutmeg, 1 teaspoon salt, 1 tablespoon extra virgin olive oil, and 1 cup bone broth. Close the lid. Cook on medium pressure for 8 minutes. Let the pressure release naturally.
- Then carefully transfer everything to a blender. Blend on high until smooth and creamy. Taste, add salt if needed.
- Cancel the pressure cooker function, and heat the pot on saute mode. When it comes to temperature, add in the remaining olive oil.
- Sear the pork loin for 2 minutes on each side. Remove it from the pot. Add in the remaining bone broth and deglaze the pot, scraping up the bits. Put the pork loin back in the pot and close the lid and set to 3 minutes on high.
- Release the pressure manually. Let it rest a few minutes before slicing into it. Cut it into 1/4 inch slices.
- Serve 3-4 slices over a generous amount of puree! Garnish with fried sage leaves or fresh dill or even cilantro! Drizzle a little balsamic or olive oil over the dish! Enjoy!
- AIP and Low Carb modifications listed in the body of the blog post
Keywords: Sazon Pork Loin with Butternut Yuca Puree