We really enjoyed this pork loin. It was so tender and delicious.
2 TBS butter
1 TBS oil
2-3 pound pork loin
1 TBS minced garlic
1 cup dry white wine (or substitute additional chicken broth)
1 cup chicken broth
1/4 tsp dried rosemary
1 cup whole milk
2 TBS corn starch
salt and pepper to taste
Add the butter, oil and pork loin to the pressure cooker and heat on high or "brown" with the lid off until loin is lightly browned on all sides.
Add the remaining ingredients, except milk and corn starch, into the pressure cooker and securely lock on the lid. Set the cooker to high and cook for 40 minutes.
Let the pressure release naturally for 10 minutes before quick releasing any remaining pressure and safely removing lid.
Add milk and set the cooker to high or "brown", with lid off. Simmer for 10 minutes.
Remove the roast to rest under foil as you thicken the gravy. To thicken the gravy, mix corn starch with 2 TBS water and slowly add to the simmering juices. Stir constantly until thick. Salt and pepper gravy to taste.
Carve roast and serve with gravy.
*The longer you simmer the pork in the milk after cooking under pressure, the better the gravy will turn out.
Source: Slow Food Fast - Bob Warden