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This Instant Pot Cranberry Pork Tenderloin is a juicy pork tenderloin covered in a delicious cranberry sauce, made quickly and easily in an Instant Pot.
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4.67 from 3 votes

Instant Pot Cranberry Pork Tenderloin

This Instant Pot Cranberry Pork Tenderloin is a juicy pork tenderloin covered in a delicious cranberry sauce, made quickly and easily in an Instant Pot.
Prep Time20 mins
Cook Time2 mins
Pressure build up and release20 mins
Total Time22 mins
Course: Dinner
Cuisine: American
Keyword: Instant Pot Cranberry Pork Tenderloin
Servings: 6 servings
Calories: 470kcal

Ingredients

  • 2 1/4 pound pork tenderloin
  • 1 tbsp olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2-3 tbsp red wine
  • 1 tbsp unsalted butter
  • 4 cloves fresh minced garlic
  • 14 ounce can whole berry cranberry sauce
  • 1 1/2 cups cranberry-apple juice
  • 1 tbsp fresh thyme chopped finely
  • 1 cup dried sweetened cranberries
  • 2 tbsp ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp cornstarch

Instructions

  • In a small sauce pan over medium heat, melt butter. Add garlic and saute for about 1 minute, or until garlic is fragrant and slightly browned. Then, add cranberry sauce, juice, thyme, dried cranberries, ketchup, brown sugar, and vinegar. Stir well.
  • Once boiling, reduce to a simmer and let simmer until mixture starts to thicken, about 5 minutes.
  • Remove 1/4 cup of mixture from pot. Gradually whisk cornstarch into removed liquid. Once well combined, add back into pot, while continuously whisking. Let simmer for 2-3 more minutes, or until thickened. Remove from heat and set aside.
  • Sprinkle salt and pepper evenly over pork tenderloin.
  • Heat olive oil in Instant Pot on saute mode. Add tenderloin and brown on each side for 1 minute. Remove from pot and set aside.
  • Add wine to pot and use spatula to get up any burned bits of pork from the bottom of the pot. Turn off Instant Pot.
  • Add cranberry mixture and pork to pot. For a temperature of 145-150 degrees (a light pink center, meat is juicy), cook on high pressure for 2 minutes. Let natural release for 10 minutes, then finish releasing any pressure still present.
  • Remove pork from pot and let pork sit for 5 minutes before cutting. Cut pork into very thin slices. Serve with sauce in pot.

Nutrition

Sodium: 550mg | Calcium: 25mg | Vitamin C: 30.2mg | Vitamin A: 170IU | Sugar: 50g | Fiber: 2g | Potassium: 733mg | Cholesterol: 115mg | Calories: 470kcal | Saturated Fat: 3g | Fat: 10g | Protein: 35g | Carbohydrates: 58g | Iron: 2.2mg