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Instant Pot® Orange-Cranberry-Balsamic Pork Loin

Rated as 4.33 out of 5 Stars

"Succulent pork is cooked quickly in the Instant Pot® with a warm and aromatic sauce. We enjoy this with egg noodles or rice."
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50 m servings 403
Original recipe yields 6 servings


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  1. Season pork loin with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
  2. Whisk 1/2 cup water and flour together in a small bowl and add to the Instant Pot(R), 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.
  3. 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.
  4. 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; 17.8 36 24.9 73 290 Full nutrition

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It was a wonderful combination of flavors, but a little sweet for me. I am thinking of cutting way down on the brown sugar, changing the clove to cinnamon and adding a Granny Smith apple cut up ...