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."
photo by Random Rachel
- Ready In:
- 1hr
- Ingredients:
- 8
- 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
- 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.
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Reviews
-
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 recipe #484635 #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.<br/>**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]
RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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