Roast Pork Loin With Creamy Dijon Sauce

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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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Steps

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In your pressure cooker , heat the oil and butter over medium heat.

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Add the roast , and brown on all sides , then remove from the pressure cooker and set aside.

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Add the onions , and cook for a few minutes , until they start to soften.

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Add the wine and mustard to the onions , and stir to combine.

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Place the roast back in the cooker , lock the lid , and raise the temperature to high.

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Once the pot has reached 15psi , lower the heat and cook for 40 minutes.

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Release the pressure , and carefully remove the roast from the pot.

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Cover it and keep in a warm place until the sauce is completed.

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Skim any excess fat from the liquid in the pot , if needed , then bring back to a boil.

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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.

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Serve the roast and sauce.

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Ingredients

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olive oil, butter, boneless pork loin roast, onion, white wine, dijon mustard, sour cream, flour