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Pressure-Cooker Cranberry-Mustard Pork Loin

This dressed-up pork loin is so simple that you only have to spend a few minutes preparing it. It's a family favorite because it is so tasty, and a favorite of mine because it's so fast and easy. —Laura Cook, Wildwood, Missouri
  • Total Time
    Prep: 15 min. Cook: 30 min. + releasing
  • Makes
    8 servings


  • 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
  • 3 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 1/4 cup cold water


  • 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.
  • 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.
Nutrition Facts
1 serving: 255 calories, 6g fat (2g saturated fat), 56mg cholesterol, 236mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 22g protein.

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