Ingredients
1 boneless pork loin roast (3 to 4 pounds) 2 tablespoons all-purpose flour1 tablespoon herbes de Provence1-1/2 teaspoons salt3/4 teaspoon pepper2 tablespoons olive oil1 cup apple cider or unsweetened apple juice2 medium onions, halved and thinly sliced1 cup beef stock2 bay leaves2 large tart apples, peeled and chopped1 cup pitted dried plums (prunes)
Preparation
Halve roast. Mix flour, herbes de Provence, salt and pepper; rub over pork. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining pork and oil.
Add cider to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. Add onions, stock, bay leaves and roast.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°. Remove roast and onions to a serving platter, discarding bay leaves; tent with foil.
Select saute setting and adjust for low heat. Add apples and plums; simmer, uncovered, until apples are tender, 6-8 minutes, stirring occasionally. Serve with roast.
