Roast Pork Loin With Creamy Dijon Sauce

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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

Directions

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.