Pork loin that is delectable and simple to prepare is made with cranberry sauce, Dijon mustard, tarragon, and onion. Serve with vegetables and sweet potatoes. If you have extra meat, this recipe makes enough sauce for two pork loins; I just enjoy a lot of sauce.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 20 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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.
- I made this recently and did not have tarragon on hand. I substituted 1 to 2 teaspoons of dried marjoram and it was great.
Nutrition Facts
| Calories | 385 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 5 g |
| Sodium | 1091 mg |
| Sugars | 38 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I had no idea this recipe would turn out this delicious! My pork loin was almost 3 lb and it had not finished thawing from the night before. I had no onion so I left it out and I only had dried tarragon. I used 1 tablespoon dried instead of two fresh. I changed the time from 9 minutes to 18 minutes. It was perfect! It was a hit with both my husband and my dad!
Great recipe, my family loved it. I doubled the cranberry, dijon, onions and tarragon, and my husband ended up using the leftover ‘gravy’ over rice the next day.
I did not have marjoram or tarragon, I used salt and pepper. This was easy to throw together and still had good flavor. I used defrosted cranberry sauce from last Thanksgiving, it had a slight citrus flavor which I enjoyed! I will be making it again.
Ulike waaayyy too many other people who rate and review something that’s been so modified it’s darn near unrecognizable, I made this recipe EXACTLY as it is written. My pork loin was 2 lbs, but I did not increase the sauce recipe and it made more than enough. The meat was tender and flavorful, seasoned well throughout. The sauce ingredients do seem a little strange, but when it’s all done cooking, the flavors harmonize beautifully, rendering a slightly sweet, complex flavor- but one that would be kid-approved (though you may want to leave out the tarragon if you have picky eaters at your table. I will make this again, and when I do I probably will cut back on the fresh tarragon to one teaspoon. (It needs some, but we’re not big tarragon fans in our house.) Thanks, lindsay pruitt for sharing this recipe!
Delicious. I had a 3 lb roast. I used a whole onion and left out the onion soup mix. I also used two cans of jellied cranberry sauce because of the size of the roast. I thickened my gravy using a flour roux. Family loved it and will be making this again.
This recipe is absolutely delicious! So easy. I kind of have an aversion to cornstarch thickened sauces, however – as my daughter points out- the sauce might not have splashed as far when a cranberry slipped of the spoon! So, I will add just enough cornstarch to thicken it just a bit. I had no tarragon either- not my favorite spice, anyway. I had fresh dill, I added a Bit of that. I will definitely make this again.
Did not add tarragon, butter or cornstarch, saw no need, came out great, froze the extra sauce to use on another meal. Did the pressure cooker version, 30 minutes.
my husband loved it and that is saying something!
Great recipe. Sauce is amazing and provides the perfect flavor for the pork. Mine turned it a little overdone to my liking, so I would suggest cutting the release time to 5 mins from 10.
Really great! My family was even eating the leftover sauce out of the pot. I used 2 tsp. dried marjoram in place of the tarragon.
Excellent. Family and friends loved it. I’ve make it a couple of times.
The taste was great, but this recipe needs work. I used the 6-quart Instant Pot and followed the directions as given. At first, there was not enough liquid in the pot and the machine gave an alarm and posted “Hot” After I figured out what that meant, I added some water and re-started it using the 9-minute high pressure cycle as directed. It went through the cycle , including the “natural” pressure release. By this time, I was nearly an hour into it, but the meat was still way under-cooked by internal temperature (
Used a frozen pork loin and it still came out the same love it
This recipe was a big hit! My daughter loved it and she is no fan of cranberry. I couldn’t find fresh tarragon so I used dried and it still turned out great! Very tasty! I’m making it again tomorrow!
It made quite a bit of sauce/gravy that we put over rice. I did not have tarragon on hand and it still was great!
Wow! I happened to have cranberry sauce left over from Thanksgiving. I found this recipe and thought, why not? Amazingly delicious. I used about a 3 pound pork loin so I cooked it for 20 min and did the 10 min slow release for steam. The only other change I made was using dried terragon, so I lessened it to only 1 tbsp. My family raved about this dish. I will definitely make it again. Thanks! Photo is from the leftovers, looks prettier fresh out of the pot.
This was delicious!! Who would’ve thought Cranberry & Dijon Mustard would be such a great combination 🙂
Best pork tenderloin I ever ate. Moist and tasty.
Good – Used jellied cranberry -Must add 3/4 C broth – Only 1T Dried Tarragon which next time will eliminate. Served warm in Spinach Salad using broth as dressing.
I had NO tarragon…couldnt find any. So., I used nothing but the other ingredients. The dish was remarkable. My entire family absolutely loved it I used a bigger roast and set the pot for 20 minutes instead of 9…it was perfect. Thank you, so much!
I did not put in fresh sliced onion or onion soup mix. I used about a tsp of dried onion bits, 1 tbsp of regular mustard and most of a can of cranberry sauce. My roast was only a bit over a pound. I pressure cooked it on high for 9 minutes; let it release and then gave it another 9 minutes. I am sure it was cooked after the first session, but wanted it a bit more tender. The sauce cooked down with no cornstarch with about 7 minutes on Saute set at medium. It was a hit with my fairly picky other half who never eats cranberries! Next time I make it will likely be with a home canned cranberry-orange sauce I make when the berries are in season. 🙂