Pressure Cooker Pork Loin with Mustard and Cream
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
-
Add to favorites
- 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.
-
Calories
480.6 -
Carbohydrates
2.9 g -
Cholesterol
195.6 mg -
Fat
29.8 g -
Fiber
0.2 g -
Protein
47.8 g -
Saturated Fat
6.5 g -
Serving Size
1 -
Sodium
670.3 mg -
Sugar
0.4 g -
Trans Fat
4 g -
Unsaturated Fat
0 g -
Potassium
262.0 mg
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.
Is the Instant Pot Really Better Than All the Rest?
The Instant Pot is a multi-function electric pressure cooker. It has been on the market for years and has recently become one of the most popular kitchen appliances around. It can cook rice, meat, vegetables, soup, and more.
It is no secret that there are a lot of Instant Pot recipes out there. And while they are good to have in your arsenal, you may not know which ones are actually worth trying. This article will help you find the best instant pot recipes out there – which ones were worth it and which ones were not worth it!
Is the Instant Pot worth it? The Instant Pot is a popular brand of an electric pressure cooker. It has been on the market for a little over ten years and is still going strong.
There are many reasons to have an instant pot in your kitchen, whether you use it weekly, bi-weekly or monthly. Here are some of our favorite benefits to owning an Instant Pot:- Electric pressure cookers are much safer than stovetop or oven cooking.
The Instant Pot does not require the use of oil and is 100% safe for all foods- even baby foods!- Pressure cooking preserves all nutrients and vitamins in your food by killing off harmful bacteria and germs. You can also lock up any carcinogens, showing cooking at a high temperature can actually help limit the number of carcinogens that go into your food. Pressure cooking also keeps your food moist and tender, preserves vitamins, and retains nutrients in the food’s natural state.
4 Delicious and Easy Pressure Cooker Pork Loin Recipes for a Crowd
Pressure cooker pork loin recipes are a great way to feed a crowd with minimal effort. They are easy to make and the meat is juicy and tender, making them ideal for serving at parties or family gatherings.
The 8 delicious and easy pressure cooker pork loin recipes below are all low-carb, gluten-free, and paleo-friendly. They also come with instructions on how to cook the meat in a slow cooker or oven so you can cook them ahead of time.
Pork Loin Pressure Cooker Recipes:
1. Pressure Cooker Pork Loin Roast Recipe
2. Pressure Cooker Pork Loin with Apples and Onions Recipe
3. Instant Pot Pork Loin with Honey Butter Garlic Sauce
4. Instant Pot pork Tenderloin with Rice
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 the 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 the pressure cooker, using the 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 the sauce warm. Slice the meat.
Step 6
Stir 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.