Pressure-Cooker Pork With Apples And Dried Plums

• 1 boneless pork loin roast (3 to 4 pounds)
• 2 tablespoons all-purpose flour
• 1 tablespoon herbes de Provence
• 1-1/2 teaspoons salt
• 3/4 teaspoon pepper
• 2 tablespoons olive oil
• 1 cup apple cider
• unsweetened apple juice
• 2 medium onions, halved and thinly sliced
• 1 cup beef stock
• 2 bay leaves
• 2 large tart apples, peeled and chopped
• 1 cup pitted dried plums

1. 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.
2. Add cider to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. Add onions, stock, bay leaves and roast.
3. 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 145u0b0. Remove roast and onions to a serving platter, discarding bay leaves; tent with foil.
4. 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.

pork loin, flour, herbes, salt, pepper, olive oil, apple cider, apple juice, onions, beef stock, bay leaves, tart apples

Taken from www.tasteofhome.com/recipes/pressure-cooker-pork-with-apples-and-dried-plums/ (may not work)