Pressure Cooker Pork Loin with Mustard and Cream
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 18m
- Ready In : 28m
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- 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
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.
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.
Pour in chicken broth. Stir in mustard, dill and black pepper. Place browned meat with accumulated juices in the sauce.
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.
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.
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.