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.
- 29.58 ml olive oil
- 14.79 ml butter
- 1133.98 g boneless pork loin roast, net removed and retied with kitchen string
- 1 medium onion, chopped
- 177.44 ml white wine
- 29.58 ml Dijon mustard
- 118.29 ml sour cream
- 14.79 ml flour
- 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.
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**