The recipe for this quick and simple cheesecake was developed by my grandmother and passed down through three generations. The overall flavor is the same even though each person has added their own unique touch. Years of good memories with Blue Ribbon taste!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 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
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.
- 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.
Nutrition Facts
| Calories | 403 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 5 g |
| Sodium | 290 mg |
| Sugars | 30 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
We had seconds. Loved it. I couldn’t find whole cranberries so used cranberry sauce with whole cranberries.
This was so good!!!! I couldn’t find cranberries, so I used frozen cherries instead, and it was delicious! I also used a Hormel garlic and herb pork loin which added more flavor.
This is one of the first recipes on Allrecipes that my family asked me never to make again. They walked into the kitchen as I was preparing it and had to leave because of the cooking aroma. They also found it too sweet even though I cut the sugar by half as other reviewers suggested. Other than the sugar, I followed the recipe exactly as written. Unfortunately when I open my instant pot and inserted my meat thermometer, the pork was nowhere near cooked (was 32C instead of needed 65-70C). So, with no other option I had to close the pot, and pressure cook it a second time as instructed in the recipe. Although the pork came out somewhat juicy, it was tough. Pork loin is one of my family’s favourite meats, but not done this way. Sorry.
This was amazing. I used 3 lbs of pork loin. Increased ingredients accordingly. Modifications: 1/2 tsp rosemary, cut brown sugar to 1/4 cup, reduced the remaining liquid for 15 min after removing pork and fruit chunks. SO GOOD.
Loved it! Very sweet. If you’re not into that, reduce or do away with the brown sugar.
I accidentally used twice as much cranberries as called for (love cranberries not too sweet) and thought the balance of sweet to tart was just right. Served with roasted garlic sweet potato wedges, green beans and polenta to balance the dish. We like a thicker sauce so will omit 1/2 cup water next time. Might also try adding a minced shallot after browning the pork.
I made this with 3 pork loin slices about 1-1/2″ thick. 12 minutes wasn’t long enough so I cooked it another 12 or 15 minutes to get it fork tender. I also thickened the sauce more. It’s delicious. Did not add jalepeno. That wouldn’t go over here. Certainly will make it again!
This pork came out so delicious… my whole family said it was the best ever.. I did not use cranberries, but I used mandarin oranges instead and added them after the meat was done.
love the touch of jalapenos.
Wonderful way to make pork. The Insta Pot helps make the meat very tender and the cranberry/orange flavoring is a great combination. I might consider thickening the sauce (topping) some and perhaps adding some sugar or another sweetener.
Excellent and very simple recipe! Only substitute I made was to use 2 tablespoons of maple syrup instead of the brown sugar. Delicious!
It was a wonderful combination of flavors, but a little sweet for me. I am thinking of cutting way down on the brown sugar, changing the clove to cinnamon and adding a Granny Smith apple cut up to the pot.