Best Pressure Cooker Cranberry Mustard Pork Loin Recipes

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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

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

PRESSURE-COOKER SWEET 'N' SOUR PORK



Pressure-Cooker Sweet 'n' Sour Pork image

Even though a co-worker gave me this recipe more than 20 years ago, my family still enjoys it today.-Martha Nickerson, Hancock, Maine

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 15

2 tablespoons plus 1-1/2 teaspoons paprika
1-1/2 pounds boneless pork loin roast, cut into 1-inch strips
1 tablespoon canola oil
1 can (20 ounces) unsweetened pineapple chunks
1 medium onion, chopped
1 medium green pepper, chopped
1/4 cup cider vinegar
3 tablespoons packed brown sugar
3 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
Thinly sliced / chopped green onions, optional
Hot cooked rice, optional

Steps:

  • Place paprika in a large shallow dish. Add pork, a few pieces at a time, and turn to coat. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown pork in batches. Return all pork to pressure cooker., Drain pineapple, reserving juice; refrigerate the pineapple. Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure., Select saute setting and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into pork mixture. Add pineapple. Cook and stir until sauce is thickened, 1-2 minutes. If desired, sprinkle with green onions and serve over rice.

Nutrition Facts : Calories 312 calories, Fat 10g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 592mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 2g fiber), Protein 27g protein.

CRANBERRY-MUSTARD PORK TENDERLOIN



Cranberry-Mustard Pork Tenderloin image

This simple recipe was found in the Fix-It and Forget-It: Our Best Slow-Cooker Recipes 2009 cookbook. Preparation time does not include the 10 minutes needed for the cooked meat to stand before slicing. Cook time, for me, was around 5 1/2 to 6 hours at the most!

Provided by Sydney Mike

Categories     Lemon

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 5

1 (16 ounce) can whole berry cranberry sauce
3 tablespoons fresh lemon juice
1/4 cup Dijon mustard
3 tablespoons light brown sugar, packed
2 lbs pork tenderloin

Steps:

  • In a small bowl, whisk together the cranberry sauce, lemon juice, mustard & brown sugar, then pour 1/3 of the mixture in the bottom of a 5-quart crock pot.
  • Place tenderloins on top of the sauce, then pour the remaining sauce over the meat.
  • Cover & cook on high for 1 hour, then turn the temperature to low & cook another 4 to 6 hours or until meat is tender.
  • Allow meat to stand 10 minutes before slicing & serving.

MOIST CRANBERRY PORK ROAST



Moist Cranberry Pork Roast image

I love to serve this tender, flavorful pork to guests. You don't have to toil away in the kitchen to prepare it, yet it tastes like a gourmet meal. -Kimberley Scasny, Douglasville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 8 servings.

Number Of Ingredients 8

1 boneless rolled pork loin roast (2-1/2 to 3 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup honey
1 teaspoon grated orange zest
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Steps:

  • Cut roast in half and place in a 3-qt. slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 289 calories, Fat 7g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 201mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 1g fiber), Protein 27g protein.

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

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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