Pressure-Cooker Cranberry-Mustard Pork Loin
- 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.
pork loin, wholeberry, dijon mustard, brown sugar, lemon juice, cornstarch, cold water
Taken from www.tasteofhome.com/recipes/pressure-cooker-cranberry-mustard-pork-loin/ (may not work)