By: Good Witch of the North
I've made this half a dozen times. We love it. Converted it to an electric pressure cooker tonight. 20 minutes prep, 10 minutes to get to pressure, 50 minutes high pressure, then 10 NPR, and 10 release. 1:50. Worth it.
I used 20 oz. fresh roma tomatoes since they're in season, and seared the pork separately because I'm not happy with that function in my machine. Used 1/2 c wine instead of 3/4.
I have abundant herbs in the garden and used them liberally along with a adding more spices including a little cinnamon and coriander. Ras el Hanout would work here, too, if you have it handy.
I usually serve this over mashed sweet potatoes made with a little greek yogurt.