Herb Pork Sirloin with Bacon and Apple Slaw

To cook the roast in the pressure cooker remove and discard the green pop-up thermometer from the meat. Using the sauté function, heat the pressure cooker. Add the olive oil and sear the roast on all sides until light golden, about 4 minutes per side. Transfer the roast to a plate.

Add the chicken broth to the pressure cooker, scraping up any brown bits from the bottom of the pot. Place the trivet in the bottom of the pressure cooker and lay the roast on top. Cook for 20 minutes. Allow the roast to sit for 10 minutes after the cooking cycle has finished and then quick release the steam. Remove the pork from the cooker and let it sit for 5 minutes before removing the netting and slicing.

While the pork roast is cooking prepare the coleslaw. Place the bacon in a cold non-stick skillet over medium heat and cook, stirring occasionally for 8 to 10 minutes until crisp and golden. Using a slotted spoon, transfer the bacon to a small plate.

In a small bowl, whisk together the apple cider vinegar, olive oil, honey, grainy Dijon mustard, salt and pepper.

Remove the core from the cabbages and thinly slice on a mandoline or by hand with a sharp knife. In a large bowl toss together the cabbage, diced apples, green onions, parsley and cooked bacon. Drizzle with the apple cider vinaigrette and toss to combine. Adjust seasoning to taste.

To serve, slice up thick slices of the juicy pork roast and serve with the coleslaw and your favourite sides like warm buttermilk biscuits and corn on the cob.