Pressure Cooker Pork Loin with Mustard and Cream

2017-02-11
  • 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
  • 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.

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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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