Cranberry sauce, Dijon mustard, tarragon, and onion combine to make a flavorful and easy pork loin. Serve with sweet potatoes and veggies. This recipe makes enough sauce for 2 pork loins in case you have additional meat; I just love lots of sauce.

lindsay pruitt
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pat pork loin dry and season on all sides with salt and pepper.

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  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and let melt. Add pork loin and cook on all sides until just a little bit of color shows, about 1 minute per side. Turn off Saute function and add cranberry sauce, sliced onion, Dijon mustard, tarragon, and dry onion mix. Gently combine and spoon some of the sauce over the pork loin.

  • Close and lock the lid. Select high pressure according to manufacturers' instructions; set timer for 9 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. Check internal temperature of the pork loin; an instant-read thermometer inserted into the center should read at least 180 degrees F (82 degrees C). Temperature will continue to rise slightly after the pork loin is removed from pot.

  • Place on a cutting board to allow to rest for 8 to 10 minutes before cutting into thin slices.

  • While pork loin is resting, select Saute function again and stir cornstarch into sauce. Whisk until sauce thickens, 2 to 5 minutes. Serve pork loin with cranberry-Dijon sauce.

Cook's Note:

I made this recently and did not have tarragon on hand. I substituted 1 to 2 teaspoons of dried marjoram and it was great.

Nutrition Facts

385 calories; 12.2 g total fat; 61 mg cholesterol; 1091 mg sodium. 49.3 g carbohydrates; 19.5 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/08/2018
I wasn't sure I was going to love the flavor combo in this but it turned out excellent! I made exactly as written except that it didn't end up needing the cornstarch. Leave the lid off of the IP while your pork is resting and the gravy will thicken up perfectly on its own. Definitely a keeper! Read More
(10)
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/08/2018
I wasn't sure I was going to love the flavor combo in this but it turned out excellent! I made exactly as written except that it didn't end up needing the cornstarch. Leave the lid off of the IP while your pork is resting and the gravy will thicken up perfectly on its own. Definitely a keeper! Read More
(10)
Rating: 5 stars
12/08/2018
I wasn't sure I was going to love the flavor combo in this but it turned out excellent! I made exactly as written except that it didn't end up needing the cornstarch. Leave the lid off of the IP while your pork is resting and the gravy will thicken up perfectly on its own. Definitely a keeper! Read More
(10)
Rating: 4 stars
10/26/2019
Good - Used jellied cranberry -Must add 3/4 C broth - Only 1T Dried Tarragon which next time will eliminate. Served warm in Spinach Salad using broth as dressing. Read More
(2)
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Rating: 5 stars
01/08/2019
Note that the recipe is only for a 1 lb. pork tenderloin. Takes a lot longer for the typical 2-3 lb. tenderloin. But the flavor was wonderful. Read More
(2)
Rating: 5 stars
01/04/2019
Turned out very well on New Years Eve. Tender and delicious! Read More
(1)
Rating: 5 stars
12/23/2018
Simply delicious. Read More
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Rating: 5 stars
03/03/2020
Excellent. Family and friends loved it. I've make it a couple of times. Read More
Rating: 5 stars
10/28/2019
Best pork tenderloin I ever ate. Moist and tasty. Read More
Rating: 4 stars
01/29/2020
The taste was great but this recipe needs work. I used the 6-quart Instant Pot and followed the directions as given. At first there was not enough liquid in the pot and the machine gave an alarm and posted "Hot" After I figured out what that meant I added some water and re-started it using the 9-minute high pressure cycle as directed. It went through the cycle including the "natural" pressure release. By this time I was nearly an hour into it but the meat was still way under-cooked by internal temperature ( Read More
Rating: 5 stars
07/12/2019
I did not put in fresh sliced onion or onion soup mix. I used about a tsp of dried onion bits 1 tbsp of regular mustard and most of a can of cranberry sauce. My roast was only a bit over a pound. I pressure cooked it on high for 9 minutes; let it release and then gave it another 9 minutes. I am sure it was cooked after the first session but wanted it a bit more tender. The sauce cooked down with no cornstarch with about 7 minutes on Saute set at medium. It was a hit with my fairly picky other half who never eats cranberries! Next time I make it will likely be with a home canned cranberry-orange sauce I make when the berries are in season.:) Read More