Instant Pot Orange-Cranberry-Balsamic Pork Loin

Name: Instant Pot Orange-Cranberry-Balsamic Pork Loin
Total time: 50
Yield: 6
Ingredients: 2 pounds pork loin; salt and pepper to taste; 2 tablespoons olive oil; 0.25 cup balsamic vinegar; 0.5 cup water; 2 tablespoons all-purpose flour; 6 ounces cranberries, fresh or frozen; 0.5 cup orange juice; 0.5 cup water; 0.5 cup brown sugar; 0.25 cup orange marmalade; 1 tablespoon finely minced jalapeno pepper, or to taste; 0.5 teaspoon salt; 0.25 teaspoon ground cloves

Recipe by lutzflcat from allrecipes.com

Dinner 50 Mins.

Ingredients

6 servings

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2 pounds pork loin
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salt and pepper to taste
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2 tablespoons olive oil
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0.25 cup balsamic vinegar
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0.5 cup water
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2 tablespoons all-purpose flour
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6 ounces cranberries, fresh or frozen

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0.5 cup orange juice
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0.5 cup water
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0.5 cup brown sugar
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0.25 cup orange marmalade
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1 tablespoon finely minced jalapeno pepper, or to taste
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0.5 teaspoon salt
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0.25 teaspoon ground cloves

Instructions

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.