Rosemary-And-Garlic-Rubbed Pork Loin

This simple roast is rubbed with garlic and rosemary and pressure cooked in a garlicky broth for a Sunday supper that’s sure to please-especially garlic lovers! And it’s ready in less than half an hour. The leftover pork, if there is any, tastes delicious cold in a sandwich.

SERVES 6 TO 8

INGREDIENTS:

• 12 garlic cloves, peeled
• ½ cup extra-virgin olive oil
• 2 tablespoons finely chopped fresh rosemary
• 1 teaspoon salt, plus more if needed
• ½ teaspoon freshly ground black pepper, plus more if needed
• One 4-pound boneless pork loin roast
• 1 cup chicken stock or store-bought chicken broth
• 1 cup beef stock or store-bought beef broth

INSTRUCTIONS:

1. Mince 6 of the garlic cloves and slice the remaining 6 cloves. In a small mixing bowl, combine the extra-virgin olive oil, minced garlic, rosemary, salt, and pepper. Use the tip of a sharp knife to make 1-inch slits in the pork loin roast, about 2 inches apart. Rub the garlic and rosemary mixture all over the pork, pushing it into the slits.
2. Heat the pressure cooker over medium-high heat. Add the seasoned pork loin roast and brown it on all sides. Then, add the chicken stock and beef stock to the pressure cooker along with the sliced garlic cloves.
3. Lock the lid in place and cook at high pressure for 25 minutes.
4. Allow the pressure to release naturally and then remove the lid, tilting the pot away from you to avoid the steam. Carefully transfer the cooked pork loin roast to a cutting board, cover it loosely with aluminum foil, and let it rest for 15 minutes before carving.
5. Skim off any excess fat from the sauce in the pressure cooker and bring it to a boil. Boil the sauce for 10 minutes to reduce and concentrate the flavor. Remove and discard the sliced garlic cloves. Taste the sauce for seasoning and add more salt and pepper if necessary.
6. Slice the pork loin roast into ½-inch thick slices and spoon some of the sauce over the meat. Serve the remaining sauce on the side.

NOTE:

• If you would like to thicken the sauce, stir together 2 tablespoons of softened unsalted butter and 2 tablespoons of aU-purpose flour to form a paste. Bring the sauce to a boil, whisk in the paste, and continue whisking until the sauce returns to a boil and thickens.