Pork Roast with Cauliflower Gravy

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  1 lb or 453g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ⅓ tsp or 0.7g

• Cauliflower

  Raw

  2 cup chopped, or 214g

• Onions

  Sweet, raw

  ½ onion or 166g

• Garlic

  Raw

  2 clove or 6g

• Celery

  Raw

  1 strip or 4g

• Mushrooms

  Portabella, raw

  100g

• Coconut oil

  2 tbsp or 27g

• Water

  Plain, clean water

  1 cup or 237g

Directions

1. 1. In the bottom of your pressure cooker, place cauliflower, onion, garlic, celery and water. Top with pork roast and season with sea salt & pepper. 2. Cook under pressure for 90 minutes if your roast is frozen, 60 minutes if completely thawed. Quick depressurize following manufactures directions. 3. Carefully remove pork roast from the pressure cooker and place in an oven proof dish. Bake at 400 degrees while preparing the gravy, this helps to render the fat and crisp up the edges of the pork to be more like as if it was slow roasted. 4. Transfer cooked vegetables and broth to your blender and blend until smooth, set aside. 5. In your (dirty) pressure cooker (on the saute function) cook mushrooms in coconut oil until soft, roughly 3-5 minutes. Add blended vegetables and continue to cook on the saute function until it is thickened as desired. 6. Serve mushroom gravy over shredded pork.