Instant Pot Orange Cranberry Balsamic Pork Loin Recipes

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE

Pork Tenderloin With Balsamic-Cranberry Sauce image

Make and share this Pork Tenderloin With Balsamic-Cranberry Sauce recipe from Food.com.

Provided by Nimz_

Categories Pork

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons butter
1 (8 -10 ounce) pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar

Steps:

Preheat oven to 450°F.
Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
Sprinkle pork with salt and pepper.
Sear pork on all sides, about 2 minutes.
Place skillet with pork in oven.
Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
Add onion and rosemary; sauté until onion softens, about 3 minutes.
Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
Transfer pork to work surface.
Scrape any juices from large skillet into cranberry mixture.
Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
Season with salt and pepper.
Slice pork and serve with sauce.

Nutrition Facts : Calories 316, Fat 13.2, SaturatedFat 7, Cholesterol 96.6, Sodium 338.7, Carbohydrate 23.4, Fiber 1.3, Sugar 20.6, Protein 25.3

INSTANT POT® PORK LOIN IN CRANBERRY-DIJON SAUCE

Instant Pot® Pork Loin in Cranberry-Dijon Sauce image

Cranberry sauce, Dijon mustard, tarragon, and onion combine to make a flavorful and easy pork loin. Serve with sweet potatoes and veggies. This recipe makes enough sauce for 2 pork loins in case you have additional meat; I just love lots of sauce.

Provided by lindsay pruitt

Categories Meat and Poultry Recipes Pork

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound boneless pork loin roast
salt and pepper to taste
1 tablespoon butter
1 (14 ounce) can whole cranberry sauce
½ yellow onion, sliced
2 tablespoons Dijon mustard
2 tablespoons chopped fresh tarragon
1 packet dry onion soup mix
1 tablespoon cornstarch

Steps:

Pat pork loin dry and season on all sides with salt and pepper.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and let melt. Add pork loin and cook on all sides until just a little bit of color shows, about 1 minute per side. Turn off Saute function and add cranberry sauce, sliced onion, Dijon mustard, tarragon, and dry onion mix. Gently combine and spoon some of the sauce over the pork loin.
Close and lock the lid. Select high pressure according to manufacturers' instructions; set timer for 9 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. Check internal temperature of the pork loin; an instant-read thermometer inserted into the center should read at least 180 degrees F (82 degrees C). Temperature will continue to rise slightly after the pork loin is removed from pot.
Place on a cutting board to allow to rest for 8 to 10 minutes before cutting into thin slices.
While pork loin is resting, select Saute function again and stir cornstarch into sauce. Whisk until sauce thickens, 2 to 5 minutes. Serve pork loin with cranberry-Dijon sauce.

Nutrition Facts : Calories 384.5 calories, Carbohydrate 49.3 g, Cholesterol 61.2 mg, Fat 12.2 g, Fiber 1.9 g, Protein 19.5 g, SaturatedFat 5.3 g, Sodium 1091.3 mg, Sugar 38.2 g

INSTANT POT® CHERRY-ORANGE CRANBERRY SAUCE

Instant Pot® Cherry-Orange Cranberry Sauce image

This cranberry sauce practically makes itself! It's quick, and you won't have to keep a constant eye on it. Substitute the water for apple or orange juice, or do half water and half rum! Can be made several days ahead of time, will keep for at least a week in the refrigerator, and can even be frozen if needed.

Provided by France C

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes

Time 30m

Yield 10

Number Of Ingredients 7

Ingredients

1 (12 ounce) package fresh cranberries
½ cup dried cherries, coarsely chopped
⅓ cup water
¼ teaspoon ground cinnamon
⅛ teaspoon salt
½ cup orange marmalade (such as Smuckers® Natural)
¼ cup brown sugar

Steps:

Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.
Select Saute function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off Instant Pot® and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For best flavor, bring to room temperature before serving.

Nutrition Facts : Calories 99.9 calories, Carbohydrate 25.3 g, Fiber 2.3 g, Protein 0.6 g, Sodium 41.5 mg, Sugar 19.7 g

INSTANT POT® ORANGE-CRANBERRY-BALSAMIC PORK LOIN

Instant Pot® Orange-Cranberry-Balsamic Pork Loin image

Succulent pork is cooked quickly in the Instant Pot® with a warm and aromatic sauce. We enjoy this with egg noodles or rice.

Provided by lutzflcat

Categories Meat and Poultry Recipes Pork

Time 50m

Yield 6

Number Of Ingredients 14

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

Steps:

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 Facts : Calories 402.9 calories, Carbohydrate 36 g, Cholesterol 73.4 mg, Fat 17.8 g, Fiber 1.5 g, Protein 24.9 g, SaturatedFat 5.4 g, Sodium 289.9 mg, Sugar 30.2 g

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