Best Pressure Cooker Cranberry Mustard Pork Loin Recipes

PRESSURE COOKER SAVORY MUSTARD PORK ROAST

Pressure Cooker Savory Mustard Pork Roast image

The unique pairing of honey and molasses with diced tomatoes, red wine and stone-ground mustard yields the most delightful mustard sauce with just a hint of sweetness in this pressure cooker pork roast. -Ezra Elkon, Charles Town, West Virginia

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds)
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes, drained
1 medium onion, chopped
1 can (14-1/2 ounces) beef broth
1/2 cup dry red wine
3/4 cup stone-ground mustard
6 garlic cloves, minced
2 tablespoons honey
2 tablespoons molasses
1 teaspoon dried thyme
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

Sprinkle roast with salt and pepper. Select saute and adjust for high heat in a 6-qt. electric pressure cooker; heat oil. Brown roast on all sides. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. , Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 90 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions., Remove roast; cover and let stand for 15 minutes. Meanwhile, skim fat from cooking juices. Select saute and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. Slice or shred pork and serve with sauce.

Nutrition Facts : Calories 395 calories, Fat 21g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 1103mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 2g fiber), Protein 31g protein.

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

PRESSURE COOKER PORK LOIN

Pressure Cooker Pork Loin image

Make and share this Pressure Cooker Pork Loin recipe from Food.com.

Provided by illine-wayne

Categories Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 lbs pork loin (with or without bone)
0.667 (32 ounce) box chicken broth
1/4 cup oil
2 garlic cloves, peeled and crushed
1 onion, peeled and quartered
3 -4 tablespoons italian seasoning
3 tablespoons cold water
3 tablespoons cornstarch
0.333 (32 1/16 ounce) box chicken broth

Steps:

Prepare the pork loin by rubbing in the Italian Seasoning and crushed garlic. Heat the oil in the pressure cooker and put in a few of the onion pieces to flavor the oil leaving it just long enough to soften slightly, then remove it and set aside. Brown the roast on all sides and both ends. Remove to extra plate so that you can add 2/3rds of the chicken broth scraping the bottom of the pan to get up all the good bits; add the trivet and return the roast, fat side up. Add the onion. Pressure cook for 1 hour; remove from heat and let it the pressure come down on its own.
Remove the roast and onions to a serving dish and tent with foil to rest for 15 minutes. In the meantime, mix the cold water and corn starch in a mixing cup or small bowl (I like to add a little pepper here). Remove the trivet from pot, add the rest of the chicken broth and bring to a boil. Add the water/corn starch mixture to the pot and remove from heat. This makes a wonderful gravy for the roast.