1
Begin with the pot roast. Cut into 1-inch-thick slices and tie with kitchen twine into circular shapes. Season the pork in hot oil in the base of a pressure cooker. Add the onion, bay leaf and thyme. Brown for 1 minute, then add juice, cider and balsamic. Cover with lid, lock it and pressure cook for 20 minutes until tender.
2
Cut buns in half. Lay slices of cheese on the top halves and brown under the broiler until crispy and cheese has melted. Toast the bottom halves, then rub with a garlic clove.
3
To assemble, lay a slice of the pot roast on the base. Top with Cranberry-Onion Jam and garnish with a fried sage leaf.

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Nutrition Facts
Serving Size 1 (216g) Recipe makes 4 servings The following items or measurements are not included below: taleggio 4 sprigs thyme hard apple cider 2 tablespoons balsamic vinegar
Calories 475
Calories from Fat 228		(48%)
Amount Per Serving		%DV
	Total Fat 25.4g	39%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 10.8g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 80mg		26%
Sodium 388mg		16%
Potassium 451mg		12%
Total Carbohydrate 35.3g		11%
	Dietary Fiber 1.6g	6%
	Sugars 5.0g
Protein 24.8g		49%
Vitamin A 8mcg		0%
Vitamin B6 0.5mg		24%
Vitamin B12 0.7mcg		12%
Vitamin C 14mg		24%
Vitamin E 0mcg		0%
Calcium 66mg		6%
Iron 3mg		17%
detailed view... how is this calculated?

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