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    You are in: Home / Recipes / Roast Pork Loin With Creamy Dijon Sauce Recipe
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    Roast Pork Loin With Creamy Dijon Sauce

    Roast Pork Loin With Creamy Dijon Sauce. Photo by Random Rachel

    1/1 Photo of Roast Pork Loin With Creamy Dijon Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    IngridH's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on February 28, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2012

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2012

      55

      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**

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Roast Pork Loin With Creamy Dijon Sauce

    Serving Size: 1 (403 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 670.5
     
    Calories from Fat 353
    52%
    Total Fat 39.2 g
    60%
    Saturated Fat 10.6 g
    53%
    Cholesterol 204.0 mg
    68%
    Sodium 270.2 mg
    11%
    Total Carbohydrate 6.4 g
    2%
    Dietary Fiber 0.7 g
    3%
    Sugars 2.6 g
    10%
    Protein 61.9 g
    123%

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