Garlic Herb Pork Roast with Creamy White Wine Gravy

Score the fat cap of the pork roast with uniform crisscross cuts approximately 1/4 inch deep. Season well with salt and pepper over the entire roast.

Turn on the Instant Pot to the Sauté setting and add the olive oil. When the oil is hot, place the roast in the pot and sauté for 2-3 minutes per side. Turn off and remove the roast, setting aside briefly.

Place about 2/3 of the onion slices in the bottom of the pot, followed by the wine and chicken broth. Spread about half the garlic on top of the roast (insert garlic slices into the cuts or spread minced garlic into them) and return the roast to the pot. Sprinkle paprika, pepper flakes, thyme, Italian seasoning, and the remaining onion and garlic across the top of the roast.

Close the lid of the Instant Pot and set the vent valve to Sealing. Cook on High Pressure for 1 hour. Allow the pot to naturally release for 10 minutes, then turn the vent valve to Venting to release any remaining pressure. Open the lid and check the roast has reached an internal temperature of 145 F. Remove the roast to a serving platter and let rest 10 minutes before serving.

To make the gravy, strain the juices from the pot into a saucepan (keeping the cooked onion and placing it on the serving platter with the roast). Bring the juices to a boil over medium-high heat, then reduce to a simmer. Whisk cornstarch into the heavy cream to make a slurry and stir into the saucepan. Simmer until thickened; if the gravy becomes too thick gradually add more cream until the desired consistency is reached.

Score the fat cap of the pork roast with uniform crisscross cuts approximately 1/4 inch deep. Season well with salt and pepper over the entire roast.

Heat olive oil in a large skillet over medium-high heat. Place the roast in the skillet and sauté 2-3 minutes per side.

Place about 2/3 of the onion slices in the bottom of the slow cooker, followed by the wine and chicken broth. Spread about half the garlic on top of the roast (insert garlic slices into the cuts or spread minced garlic into them) and add the roast to the slow cooker. Sprinkle paprika, pepper flakes, thyme, Italian seasoning, and the remaining onion and garlic across the top of the roast.

Cover and cook on Low for 8 hours or on High for 3-4 hours, checking to ensure the roast has reached an internal temperature of 145 F. Remove roast from slow cooker to a serving platter and let rest 10 minutes before serving.

To make the gravy, strain the juices from the slow cooker into a saucepan (keeping the cooked onion and placing it on the serving platter with the roast). Bring the juices to a boil over medium-high heat, then reduce to a simmer. Whisk cornstarch into the heavy cream to make a slurry and stir into the saucepan. Simmer until thickened; if the gravy becomes too thick gradually add more cream until the desired consistency is reached.

Preheat oven to 375 F. Score the fat cap of the pork roast with uniform crisscross cuts approximately 1/4 inch deep. Season well with salt and pepper over the entire roast.

Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Place the roast in the skillet and sauté 2-3 minutes per side. Remove the roast and briefly set aside.

Place about 2/3 of the onion slices in the bottom of the skillet, followed by the wine and chicken broth. Spread about half the garlic on top of the roast (insert garlic slices into the cuts or spread minced garlic into them) and return the roast to the skillet. Sprinkle paprika, pepper flakes, thyme, Italian seasoning, and the remaining onion and garlic across the top of the roast.

Cook uncovered in the oven for 60-75 minutes or until the internal temperature of the roast is at least 145 F. Remove from oven and transfer roast to a serving platter.

To make the gravy, strain the juices from the skillet into a saucepan (keeping the cooked onion and placing it on the serving platter with the roast). Bring the juices to a boil over medium-high heat, then reduce to a simmer. Whisk cornstarch into the heavy cream to make a slurry and stir into the saucepan. Simmer until thickened; if the gravy becomes too thick gradually add more cream until the desired consistency is reached.