Recipes Meat and Poultry Pork Instant Pot Orange-Cranberry-Balsamic Pork Loin 4.6 (16) 13 Reviews 4 Photos Succulent pork is cooked quickly in the Instant Pot with a warm and aromatic sauce. We enjoy this with egg noodles or rice. Submitted by lutzflcat Updated on December 5, 2024 Save Rate Print Share Close Add Photo 4 4 Prep Time: 15 mins Cook Time: 30 mins Additional Time: 5 mins Total Time: 50 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 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 Directions 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. Cook's Note: If sauce is too thin, select the Saute button and just cook down for several minutes to thicken. Or you also can thicken by mixing together a small amount of water and cornstarch, and stirring into the sauce. I Made It Print 30 home cooks made it! Nutrition Facts (per serving) 403 Calories 18g Fat 36g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 403 % Daily Value * Total Fat 18g 23% Saturated Fat 5g 27% Cholesterol 73mg 24% Sodium 290mg 13% Total Carbohydrate 36g 13% Dietary Fiber 2g 5% Total Sugars 30g Protein 25g 50% Vitamin C 16mg 18% Calcium 47mg 4% Iron 1mg 8% Potassium 474mg 10% * 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.