Name: Instant Pot Orange-Cranberry-Balsamic Pork Loin
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 pounds pork loin; salt and pepper to taste; 2 tablespoons olive oil; 0.25 cup balsamic vinegar; 0.5 cup water; 2 tablespoons all-purpose flour; 6 ounces cranberries, fresh or frozen; 0.5 cup orange juice; 0.5 cup water; 0.5 cup brown sugar; 0.25 cup orange marmalade; 1 tablespoon finely minced jalapeno pepper, or to taste; 0.5 teaspoon salt; 0.25 teaspoon ground cloves

Instant Pot Orange-Cranberry-Balsamic Pork Loin

4.6

(14)

12 Reviews

3 Photos

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

Recipe by lutzflcat

Updated on February 15, 2023

Prep Time:

15 mins

Cook Time:

30 mins

Additional Time:

5 mins

Total Time:

50 mins

Servings:

Jump to Nutrition Facts

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

Directions

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.

Cook's Note:

If sauce is too thin, select the Saute button and just cook down for several minutes to thicken. Or you also can thicken by mixing together a small amount of water and cornstarch, and stirring into the sauce.

Nutrition Facts (per serving)

403	Calories
18g	Fat
36g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 403
% Daily Value *
Total Fat 18g	23%
Saturated Fat 5g	27%
Cholesterol 73mg	24%
Sodium 290mg	13%
Total Carbohydrate 36g	13%
Dietary Fiber 2g	5%
Total Sugars 30g
Protein 25g
Vitamin C 16mg	79%
Calcium 47mg	4%
Iron 1mg	8%
Potassium 474mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.