Instant Pot® Orange-Cranberry-Balsamic Pork Loin recipe

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Ingredients

2 pounds pork loin
salt and pepper to taste
2 tablespoons olive oil
¼ cup balsamic vinegar
½ cup water
2 tablespoons all-purpose flour
6 ounces cranberries, fresh or frozen
½ cup orange juice
½ cup water
½ cup brown sugar
¼ cup orange marmalade
1 tablespoon finely minced jalapeno pepper, or to taste
½ teaspoon salt
¼ teaspoon ground cloves

Nutrition Info

402.9 calories
carbohydrate: 36 g
cholesterol: 73.4 mg
fat: 17.8 g
fiber: 1.5 g
protein: 24.9 g
saturatedFat: 5.4 g
servingSize: -
sodium: 289.9 mg
sugar: 30.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season pork loin with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute. Heat olive oil until hot. Add pork loin and brown on each side for a total of about 5 minutes. Remove pork loin and set aside. Add balsamic vinegar to the pot and stir to deglaze, scrapping up all the browned bits.

  2. Whisk 1/2 cup water and flour together in a small bowl and add to the Instant Pot®, stirring until smooth. Mix in cranberries, orange juice, 1/2 cup water, brown sugar, orange marmalade, jalapeno, 1/2 teaspoon salt, and cloves. Set pork loin on top. Close and lock the lid. Select high pressure according to manufacturer's instructions, Set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  4. Remove the pork from the pot, cover with aluminum foil, and let meat rest for 5 minutes. Puree the cranberries using an immersion blender until smooth, or leave them whole if you prefer a chunky sauce.

Recipe Yield

6 servings

Recipe Note

Succulent pork is cooked quickly in the Instant Pot® with a warm and aromatic sauce. We enjoy this with egg noodles or rice.

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