Pressure Cooker Pork Loin with Mustard and Cream
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 6
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 18m
- Ready In: 28m
Average Member Rating
(3.6 / 5)
30 People rated this recipe
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Nutritional Info
This information is per serving.
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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.
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
Melt butter in olive oil in an electric instant pot turned to the sauté mode. 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 the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 22 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 the cooked pork loin. Serve warm.
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
posted by Slava Bond on October 23, 2017
Hi, Use 2 tablespoons Dijon mustard. Melt butter in the hot olive oil.