Garlic-studded Pork Loin with Vegetables

Description
Contributed by PressureCookerRecipes Y-Group
 * Original recipe
 * Makes 4 servings.

Ingredients

 * 1 (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
 * 3 tablespoons butter

Directions

 * 1) Cut 1½-inch-deep slits into the top of the loin with a paring knife.
 * 2) Cut one hole about every inch, depending upon your preference for garlic.
 * 3) Insert a garlic clove into each hole and push completely into the meat.
 * 4) Season loin with salt and pepper, adding a little pinch in the garlic holes as well.
 * 5) In 6- or 8-quart Presto™ pressure cooker, brown meat in vegetable oil over medium high heat.
 * 6) Brown on all sides.
 * 7) Drain off excess oil.
 * 8) Pour water in cooker (make sure cooker has cooled down and is not excessively hot).
 * 9) Add bay leaf.
 * 10) Place browned meat on cooking rack.
 * 11) Be sure that the meat doesn't exceed the ⅔ full marking in the cooker.
 * 12) Close pressure cooker cover securely.
 * 13) Place regulator on vent pipe and cook 30 minutes with pressure regulator rocking slowly.
 * 14) Quick cool the cooker and remove meat.
 * 15) Place the vegetables and potatoes on rack.
 * 16) Return meat on top of vegetables, making sure it does not extend beyond the ⅔ full marking.
 * 17) Add butter.
 * 18) Close pressure cooker cover securely.
 * 19) Place regulator on vent pipe and cook an-other 5 minutes with pressure regulator rocking slowly.
 * 20) Quick cool the cooker.
 * 21) Remove meat and vegetables.
 * 22) Allow meat to rest for 5 minutes before slicing.
 * 23) The remaining cooking liquid makes a great sauce, either as is or lightly thickened.