How to Make Instant Pot Orange-Cranberry-Balsamic Pork Loin - A Step-by-Step Guide

There is nothing quite like the convenience and ease of cooking with an Instant Pot, and with this recipe for Orange-Cranberry-Balsamic Pork Loin, you can create a flavor-packed and juicy pork loin dish in no time. This dish is perfect for a weeknight dinner or a special occasion, and the combination of sweet and tangy flavors will have your taste buds singing.

The Instant Pot makes cooking this pork loin a breeze, and the flavors of orange, cranberry, and balsamic complement the rich and...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 5 mins
  • Total Time: 50 mins
  • Servings: 6

  • 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.
  • Nutrition

    403 cal.

    • Total Fat: 18g
    • Saturated Fat: 5g
    • Cholesterol: 73mg
    • Sodium: 290mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 2g
    • Total Sugars: 30g
    • Protein: 25g
    • Vitamin C: 16mg
    • Calcium: 47mg
    • Iron: 1mg
    • Potassium: 474mg