"I'll never bake another pork loin again."

And she bakes a killer pork loin.

Hubby here.  Chiming in to tell you about how good you have it if you have a pork loin and a pressure cooker.  You may decide to never bake another pork loin, too.  This is from Idiot's Guides - Pressure Cooking by Tom Hirschfeld, mostly.

1 T olive oil
2.5 lb pork loin
1/3 c minced yellow onion
1 T minced garlic
salt
pepper
1 c ale or dry white wine
1 T dijon mustard
1/4 c heavy cream (optional, I did not use)

In a 5.5l pressure cooker, heat oil over medium high heat.  When hot, add pork loin and brown on all sides.

Add onion, garlic, salt, pepper and cook for one minute or until vegetables start to soften.

Add ale and mustard and cook for 2 minutes or until foam subsides and liquid comes to a boil.

Lock on the lid, bring pressure to 2, lower heat, and cook for 30 minutes.  Remove from heat and perform quick release.

Transfer pork to cutting board and cover with foil.

Put the cooker back on the burner, turn up heat to medium high, bring sauce to a boil and cook for at 5 minutes or until thickened and reduced by 1/3.  Adjust seasoning.

Add heavy cream, if using, and cook for two minutes until at desired consistency.

Slice pork, and drizzle with sauce.