Tempting Instant Pot Pork Loin with Tangy Sauce

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.

Recipe Details

Prep Time:
10 mins
Cook Time:
25 mins
Additional Time:
20 mins
Total Time:
55 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1poundboneless pork loin roast

  • salt and pepper to taste

  • 1tablespoonbutter

  • 1(14 ounce) canwhole cranberry sauce

  • ½yellow onion, sliced

  • 2tablespoonsDijon mustard

  • 2tablespoonschopped fresh tarragon

  • 1packetdry onion soup mix

  • 1tablespooncornstarch

Cooking Directions

  1. Pat pork loin dry and season on all sides with salt and pepper.

  2. 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.

  3. 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.

  4. 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.

  5. Place on a cutting board to allow to rest for 8 to 10 minutes before cutting into thin slices.

  6. 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.

Tips

I made this recently and did not have tarragon on hand. I substituted 1 to 2 teaspoons of dried marjoram and it was great.

Nutrition Facts

Full Nutrition Label
Servings Per Recipe4
Calories385
% Daily Value *
Total Fat
12g
16%
Saturated Fat
5g
27%
Cholesterol
61mg
20%
Sodium
1091mg
47%
Total Carbohydrate
49g
18%
Dietary Fiber
2g
7%
Total Sugars
38g
Protein
20g
Vitamin C
4mg
19%
Calcium
41mg
3%
Iron
1mg
6%
Potassium
381mg
8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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