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Pork Roast with Cherry Dijon Sauce

Pork Loin Roast with Cherry Dijon Sauce

This 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
Temperature: High
Serves: 6

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

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.

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