Pressure Cooker Pork Loin with Mustard and Cream

2017-02-11
pressure cooker pork loin with mustard and cream
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 18m
  • Ready In : 28m

Pressure cooker pork loin with mustard and cream. Boneless pork tenderloin with mustard,dry white wine and cream cooked in pressure cooker.Use Dijon or whole-grain mustard for this pork.recipe.

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 ½ pounds (1.44 kg) boneless pork loin
  • 1/4 cup (60 ml) dry white wine
  • 1/2 cup (125 ml) chicken broth
  • 1 teaspoon dired dill
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup (80 ml) heavy (double) cream
  • 4 shallots,washed,peeled and halved

Method

Step 1

In a pressure cooker,melt butter over medium heat. Add pork loin and brown on all sides,turning occasionally (for about 6 minutes). Using a tings,transfer to a large plate.

Step 2

Add shallots to pressure cooker. Cook,stirring occasionally,until lightly browned (for about 5 minutes). Pour in dry white wine,scraping up any browned bits in the pot as it comes to simmer.

Step 3

Pour in chicken broth. Stir in mustard,dill and black pepper. Place browned meat with accumulated juices in the sauce.

Step 4

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 18 minutes.

Step 5

Open pressure cooker,using Quick Release method. Using a tongs,transfer cooked pork loin to a cutting board. Cool for 5 minutes. Place the lid loosely over cooker to keep sauce warm. Slice the meat.

Step 6

Stir in heavy creamy into the sauce in pressure cooker. Cook,stirring,over low heat for a further 30 seconds. turn off pressure cooker. Pour sauce over cooked pork loin. Serve warm.

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