For a thicker sauce, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the sauce after removing the pork. Simmer on 'Sauté' mode until thickened. Adjust jalapeno to your spice preference. If using frozen cranberries, no need to thaw them beforehand. Serve with egg noodles, rice, or mashed potatoes to soak up all that delicious sauce.
Instant Pot Orange-Cranberry-Balsamic Pork Loin
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS52
Transform an ordinary pork loin into a culinary masterpiece with this Instant Pot marvel! The vibrant blend of orange, cranberry, and balsamic creates a sweet and tangy glaze that perfectly complements the savory pork. This dish is sure to impress your family and friends with its depth of flavor and tender, juicy texture.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol73 mg
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Fiber2 g
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Protein25 g
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Saturated Fat5 g
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Sodium290 mg
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Sugar30 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSeason pork loin generously with salt and pepper. Turn on your Instant Pot and select the 'Sauté' function. Heat olive oil until shimmering. (2 minutes)
02
StepAdd pork loin to the pot and brown on all sides, creating a rich, flavorful crust. (Approximately 5 minutes total)
03
StepRemove pork loin and set aside. Pour balsamic vinegar into the pot and deglaze by scraping up any browned bits from the bottom. (1 minute)
04
StepIn a small bowl, whisk together 1/2 cup water and flour until smooth. Pour into the Instant Pot, stirring constantly until the mixture thickens slightly. (2 minutes)
05
StepAdd cranberries, orange juice, remaining 1/2 cup water, brown sugar, orange marmalade, jalapeno, 1/2 teaspoon salt, and ground cloves to the pot, stirring to combine. (3 minutes)
06
StepPlace the browned pork loin on top of the cranberry mixture. Close and lock the Instant Pot lid, ensuring the pressure release valve is in the sealing position.
07
StepSelect 'High Pressure' and set the timer for 12 minutes. Allow 10-15 minutes for the Instant Pot to come to full pressure.
08
StepOnce the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then, carefully release any remaining pressure using the quick-release method. (Approximately 5 minutes)
09
StepRemove the pork loin from the Instant Pot and tent loosely with aluminum foil. Let it rest for 5 minutes before slicing. (5 minutes)
10
StepUsing an immersion blender, carefully puree the cranberry sauce directly in the Instant Pot until smooth. Alternatively, leave the sauce chunky for a more rustic texture. (2 minutes)
11
StepSlice the pork loin and serve with the luscious orange-cranberry-balsamic sauce. Enjoy!
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Aylin Stracke
Jun 8, 2025I made this for a holiday dinner, and it was a huge hit. Everyone raved about the flavors. I will definitely be making this again!
Adrienne Terry
May 17, 2025This is my new go-to pork loin recipe! Thank you for sharing!
Ross Franeckireichel
Apr 6, 2025I doubled the recipe for a larger crowd, and it worked perfectly. Just increased the cooking time by a few minutes.
Alex Abbott
Mar 22, 2025The natural pressure release is key to keeping the pork loin moist. Don't skip that step!
Paris Grant
Feb 22, 2025I was a bit skeptical about the jalapeño, but it added such a nice balance to the sweetness. My family loved it!
Fredy King
Feb 8, 2025I didn't have orange marmalade, so I used apricot preserves instead. It was still delicious!
Gust Wisozk
Nov 1, 2024Can this recipe also be made in a slow cooker?
Virginie Oreilly
Oct 27, 2024This recipe is a lifesaver! I had a pork loin I needed to use, and this was so quick and easy. The sauce is incredible!