This juicy pork recipe features colorful veggies and a balsamic and rosemary flavoring that is perfect for fall! 






4-5 lb. pork roast, cut in half

2 tbsp oil

rosemary, for garnish



2 cups chicken broth

1 cup balsamic vinegar

2 tbsp Worcestershire sauce

2 tbsp Tamari sauce

2 tbsp raw honey

¼ fresh rosemary, chopped

½ tsp red pepper flakes

4 garlic cloves, minced

salt and pepper to taste



1 lb. carrots, diced

½ head of cauliflower, diced





Using the Sauté feature, heat up the 2 tablespoons of oil and sear your pork for about 1 minute on each side. Sear one half of the pork roast at a time if desired.

Place your carrots and cauliflower in the inner pot with the pork roast.

In a medium mixing bowl, combine the sauce ingredients and whisk to combine. Pour the liquid mixture over your pork roast and veggies and close the lid. Use the Meat setting and cook for 20 minutes.

When it is done cooking, naturally depressurize for 10 minutes. Remove the pork and slice. Top with your veggies, garnish with rosemary if desired and enjoy!

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