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.

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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
20 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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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; protein 19.5g; carbohydrates 49.3g; fat 12.2g; cholesterol 61.2mg; sodium 1091.3mg. Full Nutrition
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Reviews (22)

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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)
24 Ratings
  • 5 star values: 21
  • 4 star values: 3
  • 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: 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)
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)
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Rating: 5 stars
01/04/2019
Turned out very well on New Years Eve. Tender and delicious! Read More
(1)
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
12/23/2018
Simply delicious. Read More
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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
10/28/2019
Best pork tenderloin I ever ate. Moist and tasty. Read More
Rating: 5 stars
02/24/2021
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. Read More
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