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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.
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.
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**
Loved it, I thought the sauce would be overpowering but it was just right for us. Thanks for posting Made for World tour 8
Made this recipe as given, since I was able to borrow my son's pressure cooker, & I served this the other night when we had company for dinner! Absolutely wonderful & so satisfying! I usually just do a dry rub, which we do like, but this makes for a very flavorful change-of-pace! Many thanks for the great keeper of a recipe! [Tagged & made in Please Review My Recipe]