Pressure Cooker Pork Loin with Mustard and Cream

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

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Nutritional Info

This information is per serving.

  • Calories

    480.6
  • Fat

    29.8 g
  • Cholesterol

    195.6 mg
  • Sodium

    670.3 mg
  • Potassium

    262.0 mg
  • Carbohydrate

    2.9 g
  • Fiber

    0.2 g
  • Sugars

    0.4 g
  • Protein

    47.8 g

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

More Pressure Cooker Recipes

Pressure Cooker Pork Loin with Mustard and Cream

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
  • 2 tablespoons Dijon mustard

Method

Step 1

In a pressure cooker, melt butter in olive oil over medium heat. Add pork loin and brown on all sides, turning occasionally (for about 6 minutes). Using tongs, 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 tongs, transfer cooked pork loin to a cutting board. Cool for 5 minutes. Place the lid loosely on the cooker to keep sauce warm. Slice the meat.

Step 6

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

Comments (2)

  1. posted by MOO on October 23, 2017

    how much mustard and what thpe? i don’t see it in the recipe….what is the olive oil for? in place of the butter? TIA

      Reply
    • posted by Slava Bond on October 23, 2017

      Hi, Use 2 tablespoons Dijon mustard. Melt butter in the hot olive oil.

        Reply

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