Instant Pot Dijon Pork Loin

This is as so very good!  The sauce was delicious.  I could eat it with a spoon like a soup!

• 2 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 ½ pounds boneless pork loin
• 1/4 cup dry white wine
• 1 cup chicken broth
• 1 teaspoon dried dill
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup sour cream
• 1 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard 
• 1/2 tsp. Salt plus more to salt pork

• Place oil and 1 tbsp of butter into instant pot and turn on to sauté.  Once got add salted pork loin.  Brown on all sides.  Remove from pot and set aside.  Deglaze with white wine scraping up all the brown bits.  
• Mix together sour cream, stock, dill, salt, pepper and remaining 1 tbsp of butter melted.  Pour into instant pot. Place kid into pot and select high pressure.  Once pot reaches temp set for 20 min.  When timer goes off let natural release for 5 min the do a quick release.  Take pork out of pot and set aside to rest. Take a tablespoon of cornstarch and some water and mix to make a slurry.  Pour into pot and stir to thicken.  Slow pork loin and top with sauce.

Meatball subs

This is a favorite in my house!  I usually whip this up early in the day and let it set on the stove and just re heat at dinner time.  Then I build the subs.

Meatballs

• 1.5 pounds ground beef 
• 1 small yellow onion, finely chopped
• ½ cup seasoned Italian breadcrumbs
• 1 large egg 
• ¼ cup milk
• 2 teaspoons chopped garlic
• 2 tablespoons chopped fresh parsley
• ½ teaspoon pepper
• ½ teaspoon salt

Marinara Sauce

• 1 yellow onion, chopped
• 28 ounce can crushed tomatoes
• 28 ounce can petite diced tomatoes
• 2 teaspoons minced garlic
• ¼ cup parmesan cheese
• ¼ cup red wine
• 1 teaspoon pepper
• ¼ teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 2 teaspoons sugar
• 2 tablespoons chopped parsley
• 1 tablespoon chopped basil

Other ingredients

• Sliced mozzarella or provolone cheese
• Baguette
• Garlic salt
• Olive oil 
• Italian shredded cheese

1. To make the meatballs, combine meat, garlic, breadcrumbs, eggs, salt, pepper, parsley, and milk in a mixing bowl. Mix together well with hands (careful not to over mix). Roll into 15, 3 inch balls and place on a cookie sheet and cover. Place cookie sheet into the refrigerator for at least 30 minutes or even overnight. (letting the meatballs rests helps give them more flava).
2. While meatballs are setting, drizzle olive oil in a large pot and place over medium heat. Add onions and saute for a few minutes then add garlic and saute for an additional minute. Once onions are translucent, add the rest of the ingredients and stir to combine. Bring sauce to a simmer and cook for 20 minutes, stirring often to ensure the bottom does not burn. The sauce should not boil, just simmer.
3. To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 6 to 8 at a time, turning to brown. Remove and drain on a paper towel after each batch.
4. Once all the meatballs are browned, gently add meatballs to sauce and simmer for about 20 minutes until cooked through, gently stirring often.
5. Assemble sandwiches - brush bread with olive and sprinkle with garlic salt.  Place two sliced of cheese on the bread, then 3-4 meatballs, then the sauce and a little shredded cheese and place under broiler for about 5 minutes or until cheese starts to lightly brown on the edges. Garnish with basil and parmesan cheese.