Pork tenderloin and brussel sprouts

So little time and so much to do... On days like these (and they are becoming the norm as I just started a new job—and a new career—after a year of professional soul searching), I turn to my pressure cooker for a healthy, yummy, quickly-cooked meal.

Last night, I prepared dinner as follows.

For 4 small appetites (or 2 big ones)

• 1 pork tenderloin
• 1-2 lbs brussel sprouts
• 2 carrots
  
• 1 onion
• 2 unpeeled garlic cloves
• 1 bay leaf
• 1 sprig thyme
• 4 cloves
• salt and black pepper
• 2 cups white wine (I used some Alsace riesling)
• 1 tbsp coarse sea salt
• 1 tbsp butter
  

1. Peel the onion and nail the cloves in it. Peel the carrots. Cut the base of the brussel sprouts and rinse them. Break 2 cloves of garlic off the head, but don't peel them.
   
2. Bring about 2 quarts of salted water to a boil in a pressure cooker. (I don't know if it really makes any difference but I always use coarse sea salt when boiling/blanching vegetables or when cooking pasta.) Boil the vegetables for 5 minutes.
3. Drain the vegetables. Melt butter in the pressure cooker. Brown the pork tenderloin on all sides for 1 or 2 minutes.
4. Add the pre-cooked vegetables, pour the wine (and optionally 1 cup water). Add the herbs and spices. Close the pressure cooker. Set it to its higher pressure setting (mine has 2).
5. Bring the pressure cooker to full pressure over high heat, then reduce the heat and cook for 8 minutes.
6. Cool under running water to release the pressure. Serve.