Ingredients
-
2
-
1
-
2 1/2
-
1
-
3/4
-
2
-
1/2
-
1
-
-
-
-
-
-
-
Directions
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.,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.**Made for ZWT 8 France Crock Pot Challenge**
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Steps
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1
Done
|
In Your Pressure Cooker, Heat the Oil and Butter Over Medium Heat. |
|
2
Done
|
Add the Roast, and Brown on All Sides, Then Remove from the Pressure Cooker and Set Aside. |
|
3
Done
|
Add the Onions, and Cook For a Few Minutes, Until They Start to Soften. |
|
4
Done
|
Add the Wine and Mustard to the Onions, and Stir to Combine. |
|
5
Done
|
Place the Roast Back in the Cooker, Lock the Lid, and Raise the Temperature to High. |
|
6
Done
|
Once the Pot Has Reached 15psi, Lower the Heat (still Maintaining Pressure) and Cook For 40 Minutes. |
|
7
Done
|
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
Done
|
Skim Any Excess Fat from the Liquid in the Pot, If Needed, Then Bring Back to a Boil. |
|
9
Done
|
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
Done
|
Serve the Roast and Sauce. |
