Linda’s Fantabulously Easy Pressure Cooker Pork Loin

By SewingDragonfly

From food.com

Ingredients

• 2 lb pork loin
• 1/2 tsp black pepper, cracked
• 2 garlic cloves, squashed
• 12 tiny new potatoes, scrubbed and a peel removed around the middle
• 1 lb baby carrots, peeled
• 1 lb button mushrooms, washed
• 2 celery ribs, with leaves, scrubbed and sliced
• 1 red onion, halved and cut into wedges from tip to tail, leaving the root bottom intact
• 2 tsp herbs, mixed (or what you like)
• 2 cups pork stock (or prepared gravy)
• 1/4 cup Wondra Flour, divided if needed to thicken the gravy

Details

Servings 8

Preparation

Step 1

Turn the pressure cooker up to brown cycle and brown the meat on all sides and the ends. Remove the meat to a plate.

Add the veggies and stir until they get color and the onions are softened somewhat.

Add the meat back to the pot and add two cups of pork stock or gravy mix and set the cooker on High. Pressure cook for 90 minutes. Let cool naturally.

Remove meat and veggies to a platter and tent with foil.

Check the pan gravy to see if it needs more seasoning or thickening. Add a little Wondra and water, whisking and cooking to thicken. To thin just add a few drops of water until it looks just right.

Serve roast and veggies with Pasta Fresca (found in International Recipes).