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Instant Pot Orange-Cranberry-Balsamic Pork Loin
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Tender pork loin in a flavorful cranberry-orange balsamic sauce, delicious over noodles or rice.
Ingredients:
  • salt and pepper to taste
  • 2 pounds pork loin
  • 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 brown sugar
  • 0.25 cup orange marmalade
  • 1 tablespoon finely minced jalapeno pepper, or to taste
  • 0.25 teaspoon ground cloves
Instructions:
  • Season pork loin generously with salt and pepper. In a multi-functional pressure cooker (such as Instant Pot), select Saute mode and heat olive oil until hot. Sear pork loin on all sides for around 5 minutes until nicely browned. Set pork loin aside. Deglaze the pot by adding balsamic vinegar and stirring to scrape up all the flavorful browned bits.
  • Combine 1/2 cup water and flour in a small bowl and pour into the Instant Pot, stirring until smooth. Add cranberries, orange juice, 1/2 cup water, brown sugar, orange marmalade, jalapeno, 1/2 teaspoon salt, and cloves, stirring well. Place pork loin on top. Seal the lid and cook at high pressure for 12 minutes following the manufacturer's instructions. Allow pressure to build for 10 to 15 minutes before serving.
  • Follow the manufacturer's instructions to release pressure naturally for 10 minutes, then carefully use the quick-release method for an additional 5 minutes. Unlock and remove the lid.
  • Take the pork out of the pot, cover it with aluminum foil, and allow it to rest for 5 minutes. Use an immersion blender to puree the cranberries until smooth, or leave them whole for a chunky sauce, if desired.

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