Pressure Cooker Cranberry Mustard Pork Loin Recipes
INSTANT POT® ORANGE-CRANBERRY-BALSAMIC PORK LOIN
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
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
MOIST CRANBERRY PORK ROAST
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
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.
CRANBERRY-MUSTARD PORK TENDERLOIN
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
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.
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