Instant Pot Orange-Cranberry-Balsamic Pork Loin

Succulent pork loin cooks in an aromatic sauce made from cranberries, orange juice, and balsamic vinegar. Serve over egg noodles or rice.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 403 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• salt and pepper to taste
• 2 pounds pork loin
• 6 ounces cranberries, fresh or frozen
• 1 tablespoon finely minced jalapeno pepper, or to taste
• 0.5 teaspoon salt
• 0.5 cup orange juice
• 0.5 cup water
• 0.25 cup balsamic vinegar
• 0.5 cup brown sugar
• 0.25 teaspoon ground cloves
• 0.25 cup orange marmalade

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.