Roast Pork Loin With Creamy Dijon Sauce

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Once the pot has reached 15psi, lower the heat (still maintaining pressure) and cook for 40 minutes.

7. 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. 8

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

9. 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. 10

    Serve the roast and sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.