Instant Pot® Pork Loin in Cranberry-Dijon Sauce

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!

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.

I had NO tarragon...couldnt find any. So., I used nothing but the other ingredients. The dish was remarkable. My entire family absolutely loved it I used a bigger roast and set the pot for 20 minutes instead of 9...it was perfect. Thank you, so much!

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. :)

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.

Turned out very well on New Years Eve. Tender and delicious!

Can l make this on my regular Gas stove top with a cast iron pot. Braise first is clear, however timing for top of stove? what would you suggest, also not using dry package of seasonings (salt is excessive for my family)

Great recipe. Sauce is amazing and provides the perfect flavor for the pork. Mine turned it a little overdone to my liking, so I would suggest cutting the release time to 5 mins from 10.

Simply delicious.

Did not add tarragon, butter or cornstarch, saw no need, came out great, froze the extra sauce to use on another meal. Did the pressure cooker version, 30 minutes.

This recipe is absolutely delicious! So easy. I kind of have an aversion to cornstarch thickened sauces, however - as my daughter points out- the sauce might not have splashed as far when a cranberry slipped of the spoon! So, I will add just enough cornstarch to thicken it just a bit. I had no tarragon either- not my favorite spice, anyway. I had fresh dill, I added a Bit of that. I will definitely make this again.

Delicious. I had a 3 lb roast. I used a whole onion and left out the onion soup mix. I also used two cans of jellied cranberry sauce because of the size of the roast. I thickened my gravy using a flour roux. Family loved it and will be making this again.

It made quite a bit of sauce/gravy that we put over rice. I did not have tarragon on hand and it still was great!

Really great! My family was even eating the leftover sauce out of the pot. I used 2 tsp. dried marjoram in place of the tarragon.

my husband loved it and that is saying something!

Definitely make it again

Excellent. Family and friends loved it. I've make it a couple of times.

This was delicious!! Who would've thought Cranberry & Dijon Mustard would be such a great combination :)

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 (

Wow! I happened to have cranberry sauce left over from Thanksgiving. I found this recipe and thought, why not? Amazingly delicious. I used about a 3 pound pork loin so I cooked it for 20 min and did the 10 min slow release for steam. The only other change I made was using dried terragon, so I lessened it to only 1 tbsp. My family raved about this dish. I will definitely make it again. Thanks! Photo is from the leftovers, looks prettier fresh out of the pot.

Best pork tenderloin I ever ate. Moist and tasty.

Used a frozen pork loin and it still came out the same love it

This recipe was a big hit! My daughter loved it and she is no fan of cranberry. I couldn't find fresh tarragon so I used dried and it still turned out great! Very tasty! I'm making it again tomorrow!