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

Ingredients:
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

Directions:

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!