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Ingredients
1 (2 lb) Boneless pork loin top roast, well trimmed
4 to 6 Small garlic cloves
Salt & freshly ground black pepper, to taste
2 Tablespoons vegetable oil
2 Cups water
1 Bay leaf
1 Medium onion, quartered
3 carrots, 1-inch diameter, cut into 2" pieces
2 Celery stalks, cut into 1" pieces
3 Medium russet potatoes, cut into quarters
3 Tablespoons butter
Instructions
Cut 1 1/2" deep slits into the top of the loin with a paring knife. Cut one hole about every inch, depending upon your preference for garlic. Insert a garlic clove into each hole and push completely into the meat. Season loin with salt and pepper adding a little pinch in the garlic holes as well. In 6 to 8 quart pressure cooker, brown meat on all sides in vegetable oil over medium high heat. Drain off excess oil. Pour water in cooker (make sure cooker has cooled down and is not excessively hot). Add bay leaf. Place browned meat on cooking rack. Be sure that the meat doesn't exceed the 2/3 full marking in the cooker.
Close pressure cooker cover securely. Place regulator on vent pipe and cook 30 minutes with pressure regulator rocking slowly. Quick cool the cooker and remove meat. Place the vegetables and potatoes on rack. Return meat on top of vegetables, making sure it does not extend beyond the 2/3 full marking. Add butter. Close pressure cooker cover securely. Place regulator on vent pipe and cook an-other 5 minutes with pressure regulator rocking slowly. Quick cool the cooker. Remove meat and vegetables. Allow meat to rest for 5 minutes before slicing. The remaining cooking liquid makes a great sauce, either as is or lightly thickened.