ROAST PORK LOIN WITH CREAMY DIJON SAUCE

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Roast Pork Loin With Creamy Dijon Sauce image

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

2 tablespoons olive oil
1 tablespoon butter
2 1/2 lbs boneless pork loin roast, net removed and retied with kitchen string
1 medium onion, chopped
3/4 cup white wine
2 tablespoons Dijon mustard
1/2 cup sour cream
1 tablespoon flour

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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