This pork roast is pressure cooked in a zesty marinade to succulent perfection for a dinnertime showstopper.
4
Servings
14
Ingredients
0
Comments
Ingredients
- 2 ½ pounds quarter Boneless Pork Loin
- 1 ½ teaspoons White Wine
- 2 tablespoons Olive Oil
- ¼ cups Water
- 3 tablespoons Dijon Mustard
- 2 tablespoons slice Mushrooms
- 1 tablespoon Soy Sauce
- 1 tablespoon Lemon Juice
- 1 tablespoon mince Onion
- 1 tablespoon Butter
- ¼ teaspoons Celery Seed
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- 16 ounces Egg Noodles, Whole Wheat
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide pork among indicated number of round freezer containers.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Place pork in the Instant Pot.
- Add white wine, olive oil, water, dijon mustard, mushrooms, soy sauce, lemon juice, onions, butter, celery seeds, salt and pepper to the Instant Pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 30 minutes.
- Let pressure release naturally.
- Cook egg noodles according to package directions.
- Serve over egg noodles.