Description
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.
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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 4