A delightful twist on a classic pork loin recipe, featuring a creamy mustard sauce that's perfect for any occasion.
Heat the olive oil and butter in your pressure cooker over medium heat.
Ensure the butter is melted and mixed with the oil to prevent burning.
Sear the pork loin on all sides until browned, then remove and set aside.
Searing locks in the juices and adds a flavorful crust to the meat.
Add the shallots to the cooker and sauté until softened.
Stir frequently to avoid burning the shallots.
Pour in the white wine and stir, scraping up any browned bits from the bottom.
Deglazing adds depth to the sauce by incorporating the browned bits.
Stir in the Dijon mustard and mix well.
Ensure the mustard is fully blended into the liquid for a smooth sauce.
Return the pork loin to the cooker, lock the lid, and cook at high pressure for 40 minutes.
Follow your pressure cooker's instructions for safe operation.
Release the pressure, remove the pork, and keep it warm.
Let the pork rest to redistribute its juices.
Skim excess fat from the liquid, then bring it to a boil.
Removing excess fat ensures a smoother sauce.
Whisk together the sour cream and flour, then stir into the boiling liquid off heat.
Whisking prevents lumps in the sauce.
Slice the pork and serve with the sauce drizzled over.
Garnish with fresh herbs for added color and flavor.
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