My family loves pork tenderloin as well as Thai food, so I decided to combine the two in this easy pressure-cooker dish. It is very simple to put together and is perfect for a weeknight.
Ingreadient
- 2 pork tenderloins (1 pound each)
- 1/2 pound sliced fresh mushrooms
- 1 large sweet onion, cut into 1-inch pieces
- 1 large sweet red pepper, cut into 1-inch pieces
- 1 cup hoisin sauce
- 3/4 cup sweet chili sauce
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 1-1/2 teaspoons minced fresh gingerroot
- 1 teaspoon rice vinegar
- Torn fresh cilantro leaves
- Julienned green onions
- Hot cooked rice, lime wedges and Sriracha chili sauce
Direction
- Place pork in a 6-qt. electric pressure cooker. Top with mushrooms, onion and red pepper. Whisk together hoisin sauce, chili sauce, soy sauce, lime juice, garlic, ginger and rice vinegar; pour over vegetables. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to release naturally.
- Remove pork; shred with 2 forks. Return pork to pressure cooker; heat through. Sprinkle with cilantro and green onion; serve with rice, lime wedges and chili sauce.
