Pressure-Cooker Cranberry-Mustard Pork Loin – a delicious recipe with pork loin, whole-berry, Dijon mustard, brown sugar, lemon juice, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place roast in a 6-qt. electric pressure cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove roast and keep warm. Press cancel.
2
Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. Return juices to the pressure cooker. Select saute setting and adjust for medium heat; bring liquid 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. Press cancel. Serve sauce with pork.
131
kcal
Calories
4
g
Fat
16
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 boneless pork loin roast (2 pounds), 1 can (14 ounces) whole-berry cranberry sauce, 1/4 cup Dijon mustard, 3 tablespoons packed brown sugar, and more.
Yes, Pressure-Cooker Cranberry-Mustard Pork Loin falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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