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Pork tenderloin medallions on a white plate.

Instant Pot Pork Tenderloin with Cranberry Apple Sauce

Use your electric pressure cooker to make Instant Pot Pork Tenderloin with Cranberry Apple Sauce for a quick and easy weeknight meal your family will really enjoy.  The slightly-sweet sauce perfectly compliments the juicy pork tenderloin medallions.
Servings: 6 servings
Chef Alli
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Time needed for Inst Pot to fully pressurize 5 minutes
Total Time 25 minutes

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Ingredients
 

  • 2 pork tenderloins approx. 1 pound each
  • 1 teaspoon your favorite steak seasoning, such as Montreal Steak Seasoning
  • 2 tablespoons olive oil
  • 1 tablespoons all-purpose flour
  • 1 cup apple or cranberry juice
  • 2 medium Honeycrisp apples, peeled, cored and sliced into 8 slices (may leave the peeling on the apples, if preferred)
  • 1/3 cup dried cranberries
  • 2 tablespoons packed dark brown sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon unsalted butter

Instructions
 

  • Remove the pork tenderloin from refrigeration and unpackage; let the pork rest for 30 minutes on the counter to remove some of the chill from the meat.
    Season each pork tenderloin with the steak seasoning on all sides.
    2 pork tenderloins, 1 teaspoon your favorite steak seasoning, such as Montreal Steak Seasoning
  • Using the sauté setting on the Instant Pot, add 1 Tbs. oil; when the oil is hot and sizzling, add a pork tenderloin, quickly browning it on all sides. Transfer the tenderloin to a plate and reserve; repeat with the second pork tenderloin
    2 tablespoons olive oil
  • Add the remaining tablespoon of oil and the flour to the Instant Pot. Using the sauté setting, cook for 1 minute, stirring occasionally.
    1 tablespoons all-purpose flour
  • Whisk in apple juice, cranberries, brown sugar, and salt, stirring to bring up any browned particles from the bottom of the pot.
    Add the sliced apples to the pot, then add both of the pork tenderloins, placing them right on top of everything.
    1 cup apple or cranberry juice, 2 medium Honeycrisp apples, peeled, cored and sliced into 8 slices, 1/3 cup dried cranberries, 2 tablespoons packed dark brown sugar, 1 teaspoon kosher salt
  • Lock the Instant Pot lid into place; choose the High Pressure setting for two minutes (yes, TWO minutes, that's it), bringing the Instant Pot up to full pressure.
  • When the timer sounds at the end of the cooking time, perform a natural release for 8 minutes. (Just walk away and let the pressure come down on it's own for this 8 minute period of time.) If any pressure remains in the Instant Pot after the 8 minutes, perform a quick release at that point to remove any pressure.
  • Remove both pork tenderloins to a cutting board and tent with foil.
    1 tablespoon unsalted butter
  • Meanwhile, using the sauté setting on the Instant Pot, stir in the butter to the apple mixture contents to make the sauce. **If you peeled the apples, everything will pretty much fall apart as you stir in the butter; sauce will not be completely smooth due to the cranberries, fyi. Or, if you'd like the sauce to be super smooth, use an immersion blender to process for a few seconds.
  • Slice the pork tenderloins into 1/2-inch thick medallions; serve on a bed of the apple cranberry sauce, or drizzle the sauce over the top of the pork tenderloin medallions, whichever you prefer. Enjoy!

Nutrition

Calories: 296kcalCarbohydrates: 24gProtein: 32gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 103mgSodium: 403mgPotassium: 726mgFiber: 2gSugar: 19gVitamin A: 113IUVitamin C: 3mgCalcium: 28mgIron: 2mg
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