Cranberry Pork Loin

Last week a blog reader had sent me a link to Cranberry Pork Roast.  I wanted to make it in the pressure cooker.  This morning I bought a huge pork loin on sale.  I divided it into thirds and put two pieces in separate bags in the freezer.  I used the third piece.  Here’s my modified version of the recipe which I cooked in the 3.5 liter Kuhn Rikon pressure cooker.  I love that little pot!   Larger pots could easily be used.

I figured this whole dish cost a bit less than $7.50 and if it’s just Vince and me eating, we’ll get three meals out of this.  I still have to add rice and green beans (but I grew those myself), salad and bread (made that too) so I’m figuring this whole meal tonight will cost:

Pork Dish – $2.50
Saffron Rice (package) – $.89
Green Beans – .50 (that’s what I paid for storebought cans on sale so I’ll base my figures on that)
Rolls – .50
Salad – (Half a bundle of lettuce, some “Just Add Letttuce”) – $2.00

Total for Dinner for Two – $6.39

Can you believe that?  $6.39 for dinner?  And it’s a darned good dinner, if I do say so myself!  🙂

Cranberry Pork Loin in Pressure Cooker

1 – 2-1/2 pound pork loin, cut into large chunks
Lawry’s Salt
2 T. olive oil
Black Pepper
1 onion, chopped
1 can cranberry sauce – whole berry or jellied
½ cup brown sugar
½ cup orange juice
1 teaspoon dry mustard
¼ teaspoons ground cloves
2 – 3 cups water or chicken broth (or a combination of both)
3 Tablespoons flour
1 cup cold water


  1. Season pork with Lawry’s salt and black pepper.  (If using broth instead of water, use less salt.)
  2. Add oil to pressure cooker and brown meat.
  3. Add onion and continue to cook until onion is clear.
  4. Add cranberry sauce, brown sugar, orange juice, mustard, cloves and water.
  5. Place lid on cooker, bring to high pressure.  Cook for 12 – 15 minutes.
  6. Allow pressure to release.  Remove lid and dip out the meat/onions and place in a serving bowl.
  7. Stir 3 T. flour into 1 cup cold water and stir til blended.
  8. Stir flour mixture into simmering liquid.  Heat over medium heat, whisking until gravy thickens.
  9. Add meat/onions back to gravy and continue heating til meat is hot.
  10. Check seasonings to see if more salt or pepper might be needed.

We like this over saffron rice.

You can see that the cranberries remained intact and the gravy is thick and yummy!


  1. 1


    O.K. Judy–You win with all the yummy recipes and prompting about the pressure cooker. I ordered the 5 qt. from Amazon this a.m. !!! Now, I need more pressure cooker recipes like that delicious pork loin above!

  2. 2

    Sarah B says

    I have been wondering what to do with the can of cranberry sauce we have left over from Thanksgiving… I am absolutely going to try this recipe… as soon as I thaw out one of the pork loins I have in deep freeze!

  3. 3

    Sandy says

    I have made this same recipe and the family loves it. I also find it very econmical since we get a few meals out of it . DH certainly doesn’t complain about leftovers!

  4. 4

    Terri says

    yummo! My Kuhn Rikon 5qt will be here tomorrow and I can’t wait now! I’m going to have to stop checking your blog late in the afternoon, I’m to hungry! 🙂
    DH is way picky but I’m going to put this together before he gets home so he can’t see what goes in it lol. Keep the ideas coming, you might just get me to cook more than we eat out/carry in!

  5. 5

    Mel Meister says

    My, this looks positively yummy! I have a pork roast left from a sale as well and I have fresh cranberries still in the fridge. Might need a bit more sugar for the fresh berries.

  6. 6

    bev/mo says

    This recipe sounds wonderful. Have you done it with a tenderloin?? I have one in the freezer and would like to try it… sure it will be fine, don’t you think?

  7. 7


    I made this for dinner on Monday. DH drove me crazy wandering around sniffing, you would think he never gets fed. When I came back for seconds somebody had scarfed up the lot. I think it was a success. Thank you.