Pressure-Cooked Pork Loin with Mushrooms, Root Vegetables and Mustard Sauce
From the foundersAlexander Eriksson·Founder & CEO
Pork loin pressure-cooked until tender with chestnut mushrooms, carrots and parsnips in a mustard, thyme and oat milk sauce. Served with boiled potatoes.
Ingredients
4 servings
- 1100 gpork loin
- 1 mskrapeseed oil
- 2.5 stbrown onion
- 370 gchestnut mushrooms
- 3.5 stcarrots
- 310 gparsnips
- 990 gpotatoes
- 3.5 dlvegetable stock
- 2.5 mskwholegrain mustard
- 1 tskthyme
- 2.5 stbay leaves
- 7.5 stallspice
- 1 mskwhite wine vinegar
- 2.5 dlOat milk
- 1 mskcornflour
- 35 gbutter
- 0.5 dlparsley
- 0.5 tskSalt
- 0.5 tskBlack pepper
How to make it
- 1
Cut the pork loin into thick slices or large pieces and season with salt and pepper. Cut the onion into wedges, halve the mushrooms and cut the carrots and parsnips into chunky pieces. Peel the potatoes and cut them into pieces.
- 2
Set the Crockpot to sauté/brown mode. Heat the oil and quickly sear the meat on all sides in batches, about 4 minutes in total. Lift out.
- 3
Sauté the onion for 2 minutes in the same pot. Add the stock, vinegar and mustard and scrape up all the browned bits from the bottom.
- 4
Add the mushrooms, carrots, parsnips, thyme, bay leaves and allspice. Place the meat on top.
- 5
Lock the lid with the valve set to sealing. Pressure cook on high pressure for 12 minutes. Then let the pressure release naturally for 10 minutes and release the rest manually (quick release).
- 6
Meanwhile, boil the potatoes in salted water on the hob for about 15 minutes until tender. Drain.
- 7
Lift out the meat and vegetables. Remove the bay leaves. Set the Crockpot to sauté, mix the cornflour into the oat milk and whisk it into the cooking liquid. Simmer for 3 minutes until the sauce has thickened. Stir in the butter and season with salt, pepper and a little more mustard if you like.
- 8
Serve the meat and vegetables with the potatoes, spoon over the sauce and sprinkle with chopped parsley.
Kitchen tips
- Sear the meat without overcrowding the pot, otherwise it steams and won't develop any flavour.
- Pork loin turns dry if pressure-cooked for too long, so stick to the time and let the pressure drop naturally.
- Finish the sauce with mustard and a splash of vinegar at the end to balance the richness.
AI-generated content. Always verify ingredients and allergen information yourself.
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