Garlic Studded Pork Loin with Vegetables
Cut 1 1/2-inch-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- or 8-quart Presto® 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 pressure regulator on vent pipe. Cook
30 minutes at 15 pounds pressure. Cool cooker at once. 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. Close pressure cooker
cover securely. Place pressure regulator on vent pipe. Cook another 5 minutes at
15 pounds pressure. Cool cooker at once. 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.
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