Ingredients
3 lb pork loin roast
1 tbsp vegetable oil
1 salt and pepper
1 onion, sliced
3 cup water
Directions
Heat cooker, add oil and brown roast well on all sides. Season with
salt, pepper and sliced onion; add water. Close cover securely. Place
pressure regulator on vent pipe and COOK 60 MINUTES WITH PRESSURE
regulator rocking slowly. Let pressure drop of its own accord. 6
servings.
Per servings: 483 calories, 26 g fat, 171 mg cholesterol
Servings: 6 servings
Pork Loin Roast (P/C) Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
We can read the history of written recipes way back into ancient history, in fact as far back into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, mostly, these early recipes were just very basic hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe in existence, according to experts is a series of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius created some documents describing recipes enjoyed by his fellow Romans. In his publication, he tells us how the roman meals were split into appetizers, main meal and afters, something we still use today. This early Roman chef recounts how the chefs of Roman times were skilled in the use of many herbs and spices, including a few that will be familiar to modern cooks like bay, fennel and asafoetida. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab countries, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices created an eruption in manuscripts on food, most of which are kept safe in private cookery archives. Over the succeeding few hundred years, the powerful and rich competed with each other to serve the most exotic meals, and as a consequence, cooks and their recipes became highly prized. Even so, it was during the 19th century that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, cookbooks are in high demand, mostly as a result of more people being able to read, people having more spare time and disposable income. The TV revolution gave us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Pork Loin Roast (P_C) recipe.
