Pork Roast???!!!!!

Yeah, so I just don't want to forget this one. Big hit, used a cool technique.

In cast iron, brown 3.5 lb pork roast on all sides. Salt, pepper, rest 15 minutes.

Pressure cooker braise...1/2 head garlic smashed, 2 small tart apples, onion-heavy mirepoix. Braising liquid is 3-1 chicken broth/dry vermouth (could also use dry white wine). PEPPER, sea salt, hint cloves, hint allspice, strong hint chipotle powder, 1.5 tsp mustard seeds, bay leaves, fistful of flat parsley stems bound with twine. Total braise time @ 1.25 hr.

Remove roast, cover with foil, rest until ready to serve.

Remove bay leaves and parsley bundle from braising liquid. Add 3 smashed garlic cloves and boil until reduced by 1/3. Add splash cider vinegar, 1/8 tsp liquid smoke. Puree until smooth with stick blender. Whisk in 1/2 stick cold butter cut into chunks. Season and maintain simmer.

Slice loin and chunk the rest of the roast. Dunk each piece in sauce, then arrange on serving platter. Serve sauce on side.

Served with: Roast root/autumn veggies, spaetzle, smoked apple/sage veggie sausage and sour cream.