Ingredients
1½lbspork tenderloin
2tspsalt
½tspground black pepper
3garlic cloves,crushed
1tbspolive oil
28ozcrushed tomatoes,(1 can)
7ozroasted red peppers,(1 jar) drained and chopped
1tbspfresh parsley,chopped
2fresh thyme sprigs
2bay leaves
Preparation
Season pork with salt and pepper. Turn on a multi-functional pressure cooker and select Saute function. Add garlic and olive oil; cook for about 3 minutes.
Add pork and cook for about 2 minutes on each side until browned. Add tomatoes, peppers, parsley, thyme leaves, and bay leaves; close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure for about 10 to 40 minutes using the natural-release method according to the manufacturer’s instructions.
Discard bay leaves, and shred pork with 2 forks.
