ROAST PORK LOIN WITH CREAMY DIJON SAUCE
This is adapted from Miss Vickie's Big Book of Pressure Cooker Recipes. The original Recipe calls for more sour cream and flour, I reduced them to change the final sauce consistency to my personal preference. The Dijon gives the sauce a slight bite, and the roast is juicy, tender and perfectly done. Miss Vickie's directions specify not to remove the netting, but I find that removing it after cooking pulls off the brown crust, so I remove it and tie with kitchen string before browning.
Provided by IngridH
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In your pressure cooker, heat the oil and butter over medium heat.
- Add the roast, and brown on all sides, then remove from the pressure cooker and set aside.
- Add the onions, and cook for a few minutes, until they start to soften.
- Add the wine and mustard to the onions, and stir to combine.
- Place the roast back in the cooker, lock the lid, and raise the temperature to high.
- Once the pot has reached 15psi, lower the heat (still maintaining pressure) and cook for 40 minutes.
- Release the pressure, and carefully remove the roast from the pot. Cover it and keep in a warm place until the sauce is completed.
- Skim any excess fat from the liquid in the pot, if needed, then bring back to a boil.
- Combine the sour cream and flour in a small bowl, then remove the pot from the heat and add the sour cream mixture, whisking to form a sauce.
- Serve the roast and sauce.
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