Stuffed Pork Loin in the pressure cooker

I adapted this recipe from Food and Wine magazine so it would cook quickly in the pressure cooker. Leftovers made great Cuban sandwiches.

Ingredients
1 10 oz. package of frozen chopped spinach, thawed
1/4 cup freshly grated Parmesan cheese
1 garlic clove, minced
1 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
one 3-pound boneless pork loin, butterflied
1/8 pound thinly sliced prosciutto
3/4 cup chicken stock
1/4 cup dry white wine
1 teaspoon all-purpose flour mixed with 1 tablespoon of water

directions

1. Squeeze any excess water from the chopped spinach. In a medium bowl, mix the spinach with the Parmesan cheese, minced garlic and 1/2 tablespoon of the extra-virgin olive oil. Season with salt and pepper.
2. Set the pork loin on a work surface, opening it like a book, with the cut side up. Season the inside of the pork loin generously with salt and pepper. Cover the pork loin with a single layer of overlapping prosciutto slices; spoon the spinach filling into the center of the pork loin. Shape the filling into a log that runs along the center of the loin. Roll up the pork loin and tie it with kitchen twine at 1 1/2-inch intervals. Season the pork loin generously with salt and freshly ground pepper.
3. Heat the remaining 1 tablespoon of extra-virgin olive oil in a 6 quart pressure cooker until shimmering. Add the pork loin and cook over moderately high heat until browned all over, about 10 minutes.
4. Pour off any excessive fat from the pressure cooker and add the chicken stock and wine bring to a boil, scraping up any browned bits from the bottom of the pan. Lock the lid into place and bring to high pressure. Reduce heat to lowest temp needed to maintain pressure and cook for 25 minutes. Quick release pressure and open cooker, turning lid away from you. Use an instant-read thermometer inserted in the thickest part of the meat registers to see if it's 145°. If needed cook another minute or two until temperature is reached. Transfer the pork loin to a large platter or cutting board, cover loosely with foil and let stand for 15 minutes.
5. Skim off visible fat from the juices and bring up to to a boil over high heat. Boil until reduced to a few tablespoons. Add any pork juices from the platter and bring to a boil. Whisk in the flour slurry and simmer until slightly thickened. Check seasonings.
6. Untie the pork loin and carve the meat into 1/2-inch-thick slices. Arrange the slices on plates, drizzle with the pan sauce and serve.