Pat dry pork loin with paper towels.
Pierce the pork in 6 places over the surface, and stuff 6 garlic cloves into the 6 holes.
Combine in a small bowl the RUB ingredients; whisk to combine.
Take the rub and using your hands rub in into the pork well.
Turn IP to SAUTE and once HOT, add 2 tablespoons olive oil to the IP, and once the oil is shimmering, add pork and sear for a couple of minutes on each side, or until golden brown. Set aside.
Combine the sauce ingredients and add the IP, using a spoon scrape the bits that stuck to the bottom.
Turn off Saute mode.
Place pork loin back in the IP.
Cover with the lid and lock it, turn the valve to seal.
Pressure Cook for 15 mins followed by a 15 minutes Natural Pressure Release.
Check for doneness by inserting an instant-read thermometer into the thickest part of the meat; pork is done when internal temperature reaches 145˚F.
Remove pork from IP and transfer to a cutting board; cover pork with foil and let rest for 10-15 minutes before slicing.
In the meantime mix the slurry ingredients in a bowl until cornstarch is fully dissolved.
Turn on Saute mode, and once the mixture is simmering add the slurry. Stir to combine and cook for a few more minutes, until thickened.
Drizzle the mixture on top of the pork when serving.
Slice and serve. Garnish with chopped parsley.