Mexican Pork Tenderloin
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Serves 12

Tools

  • pressure cooker
  • 1 cup chicken broth
  • 2 tbsp apple cider
  • 1 tomato, crushed
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 2 to 3 pounds of pork tenderloin
  • 1 to 2 tbsp cornstarch for thickening sauce, optional

Steps

  1. To your pressure cooker’s pot, add broth, apple cider vinegar, crushed tomato, chili powder, cumin, onion powder, garlic powder, dried oregano, salt and pepper. Stir.
  2. Nestle the pork into the sauce mixture.
  3. Secure the pressure cooker’s lid, cook for 60min at high pressure.
  4. Let the pressure release naturally for 15-20min before quick releasing the rest.
  5. Using tongs, remove the pork from the pressure cooker.
  6. Shred with a couple of forks and set aside.
  7. Pour the half of the remaining liquid out and the rest into a stainless steel pan.
  8. Bring the sauce to a boil then let it simmer.
  9. Taste and add salt if needed.
  10. [optional] To speed up the reduction process, whisk 2 tbsp of cornstarch with 2 tbsp of cold water then mix it into the sauce.
  11. Reduce the sauce until it reaches the desired consistency (BBQ sauce).
  12. Put the shredded pork into a container with the sauce then mix it up until the pork is evenly coated with the sauce.
  13. Serve over rice with desired toppings, in burritos, on a salad, or however you want.