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 one 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°. Press cancel. 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.
4 ounces cooked pork with 3/4 cup fruit mixture: 286 calories, 9g fat (3g saturated fat), 68mg cholesterol, 449mg sodium, 22g carbohydrate (13g sugars, 2g fiber), 28g protein. Source: Read Full Article