Garlic Studded Pork Loin with Vegetables
- 2 pound boneless pork loin top roast, well trimmed
- 4 to 6 small cloves garlic
- Salt and 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-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 3 medium russet potatoes, cut into quarters
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 Presto® 6- or 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 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 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.