Sprinkle both sides of your pork roast with brown sugar, sage, salt and pepper.

Set  your Instant Pot or pressure cooker to the SAUTE/BROWNING setting. Add oil to the pot and let this heat up for about 1 minute. Add the pork roast and brown on both sides for about 3 minutes per side.

Remove roast from the pan and add the onions and the rest of the oil. Let cook for about 3 minutes, stirring constantly.

Add the browned roast back to the pan and pour in the apple juice.  Close lid and push HIGH PRESSURE. Cook at HIGH PRESSURE for 35 minutes. Allow to NATURALLY RELEASE for about 5 minutes.

Do a quick release and carefully remove the lid.  Remove roast to a serving plate and loosely tent with aluminum foil to keep warm.

Mix together the flour, water and a little salt to form a smooth roux.

Turn the Instant Pot back to the SAUTE mode and let it heat up for about 3o seconds. Slowly whisk in the flour mixture. Keep whisking until everything is smooth and the liquid starts to thicken.

Turn the Instant Pot off and whisk in the Dijon mustard and heavy cream.