Instant Pot Pork Loin In Cranberry Dijon Sauce Recipes

INSTANT POT® ORANGE-CRANBERRY-BALSAMIC PORK LOIN

Steps:

• 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.
• 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.
• 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.
• 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.

QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
• Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
• Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

INSTANT POT® APPLESAUCE PORK LOIN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Sprinkle garlic powder, salt, and pepper all over the pork loin and sear in the hot oil on all sides, about 2 minutes per side. Remove pork from the pot. Pour in chicken broth and scrape up all the browned bits so none are stuck on the bottom. Turn off Saute function.
• Pour in apple cider and add pork loin back to the pot. Mix ground thyme into the applesauce and spread over the top and sides of the pork loin. Place onion slices around the pork loin. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
• Remove pork and onion slices from the pot. Mix cornstarch with cold water in a bowl.
• Turn on Saute function and stir cornstarch mixture into the pan juices. Bring to a boil and cook until gravy has slightly thickened, 3 to 5 minutes. Serve gravy with the pork loin.