Name: Instant Pot Orange-Cranberry-Balsamic Pork Loin
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Pork loin - 2 pounds; Salt and pepper to taste - 2 pounds; Olive oil - 2 tablespoons; Balsamic Vinegar - ¼ cup; Water - ½ cup; All-purpose flour - 2 tablespoons; Cranberries, fresh or frozen - 6 ounces; Orange juice - ½ cup; Water - ½ cup; Brown sugar - ½ cup; Orange marmalade - ¼ cup; Finely minced jalapeno pepper, or to taste - 1 tablespoon; Salt - ½ teaspoon; Ground cloves - ¼ teaspoon

Instant Pot Orange-Cranberry-Balsamic Pork Loin

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Orange-Cranberry-Balsamic Pork Loin

1. Pork loin - 2 pounds

2. Salt and pepper to taste - 2 pounds

3. Olive oil - 2 tablespoons

4. Balsamic Vinegar - ¼ cup

5. Water - ½ cup

6. All-purpose flour - 2 tablespoons

7. Cranberries, fresh or frozen - 6 ounces

8. Orange juice - ½ cup

9. Water - ½ cup

10. Brown sugar - ½ cup

11. Orange marmalade - ¼ cup

12. Finely minced jalapeno pepper, or to taste - 1 tablespoon

13. Salt - ½ teaspoon

14. Ground cloves - ¼ teaspoon

How to cook deliciously - Instant Pot Orange-Cranberry-Balsamic Pork Loin

1. Stage

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.

2. Stage

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.

3. Stage

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. Stage

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.