Pork Loin Roast with Cherry Dijon SauceThis recipe makes great use of time
management by having you prepare the Cherry Dijon Sauce on the stove as
the roast is cooking under pressure. There’s no need to worry whether
cherries are in season either, as frozen cherries work wonderfully.
Prep Time: 10 min
Cook Time: 45 min
1 tablespoon vegetable oil
1 (2- to 3 1/2-pound) pork loin roast
Salt and pepper
1 cup chicken stock or broth
1 tablespoon minced garlic
2 teaspoons lemon zest
CHERRY DIJON SUACE:
1 1/2 cups frozen cherries
1/2 cup water
1/4 cup Dijon mustard
2 tablespoons light brown sugar
2 teaspoons cornstarch, mixed into 1 tablespoon water
1 tablespoon butter or margarine
With the cooker’s lid off, heat oil on HIGH or “brown,” until sizzling. Generously season the roast with salt and pepper, place in the cooker, and brown on each side.
Add the chicken stock, garlic, and lemon zest to the cooker and securely lock the cooker’s lid. Set for 45 minutes on HIGH.
Meanwhile, create the Cherry Dijon Sauce by placing the frozen cherries, water, Dijon mustard, and light brown sugar in a sauce pot over medium heat. Cover, bring up to a simmer, and let cook 10 minutes.
Use a heavy spoon to mash most of the cherries into the sauce before adding cornstarch mixture and letting simmer an additional 3 minutes. Remove from heat and stir in butter.
Let the cooker’s pressure release naturally 10 minutes before quick releasing any remaining pressure. Remove roast and let rest under aluminum foil 10 minutes before carving and serving smothered in the Cherry Dijon Sauce.
Helpful Tip: A potato masher will make easy work of mashing the cherries into the Cherry Dijon Sauce. For a completely smooth sauce, a hand blender will get the job done.
This and other Great Food Fast pressure cooker recipes can be found in: