Pressure Cooker Pork Loin with Mustard and Cream

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.

Pressure Cooker Pork Loin with Mustard and Cream

Ingredients
  1. 1 tablespoon unsalted butter
  2. 1 tablespoon olive oil
  3. 2 ½ pounds (1.44 kg) boneless pork loin
  4. 1/4 cup (60 ml) dry white wine
  5. 1/2 cup (125 ml) chicken broth
  6. 1 teaspoon dired dill
  7. 1/2 teaspoon freshly ground black pepper
  8. 1/3 cup (80 ml) heavy (double) cream
  9. 4 shallots,washed, peeled and halved
  10. 2 tablespoons Dijon mustard

Method
  • 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.