Roast Pork Loin With Creamy Dijon Sauce

Total Time
Prep 10 mins
Cook 50 mins

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.

Ingredients Nutrition


  1. In your pressure cooker, heat the oil and butter over medium heat.
  2. Add the roast, and brown on all sides, then remove from the pressure cooker and set aside.
  3. Add the onions, and cook for a few minutes, until they start to soften.
  4. Add the wine and mustard to the onions, and stir to combine.
  5. Place the roast back in the cooker, lock the lid, and raise the temperature to high.
  6. Once the pot has reached 15psi, lower the heat (still maintaining pressure) and cook for 40 minutes.
  7. Release the pressure, and carefully remove the roast from the pot. Cover it and keep in a warm place until the sauce is completed.
  8. Skim any excess fat from the liquid in the pot, if needed, then bring back to a boil.
  9. 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.
  10. Serve the roast and sauce.
Most Helpful

I made this reciepe tonight for dinner and it turned out fantastic! I however don't have a pressure cooker, so I had to further adapt it to be able to bake it in the oven. I followed the first 4 steps in a pan, then placed the roast into a 11x9 baking dish, poured the sauce mixture over the top and baked at 375 covered in foil until it temped safely. From there I followed the directions to make the sauce into a cream. It had a great flavor, all 4 of my young children loved it, and would be great meal when entertaining since it looks as beautiful as it tastes! All-in-all, I was completely satisfied and will definately be making this again.

BarrelBelle February 28, 2011

This was excellent. I don't have a pressure cooker, so I tossed it in my crockpot on high for 4 hours instead. It was fall apart tender, and the flavor was awesome. For ZWT8.

Random Rachel July 26, 2012

I adapted this recipe for the ZWT 8 France Crock Pot Challenge by adding some additional cooking liquid and by using creme fraiche, instead of the sour cream. I posted the adapted recipe as Crock Pot Roast Pork Loin With Creamy Dijon Sauce #484635. The new recipe reflects the changes that I made to this recipe. We really enjoyed this delicious, tender roast. We especially liked the tang that the Dijon mustard added to the sauce.
**Made for ZWT 8 France Crock Pot Challenge**

Bayhill July 30, 2012