Ingredients
1 pork tenderloin (3/4 pound)1/8 teaspoon salt1/8 teaspoon pepper1-1/2 cups sliced fresh mushrooms3/4 cup canned crushed tomatoes3/4 cup reduced-sodium chicken broth, divided 1/3 cup sliced onion1 tablespoon chopped sun-dried tomatoes (not packed in oil)1-1/4 teaspoons dried savory1 tablespoon cornstarch1-1/2 cups hot cooked egg noodles
Preparation
Rub with salt and pepper; cut in half. Place in a 6-qt. electric pressure cooker. Top with sliced mushrooms, tomatoes, 1/2 cup broth, the onion, sun-dried tomatoes and savory.
Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. (A thermometer inserted in the pork should read at least 145°.) Remove pork; keep warm.
In a small bowl, mix cornstarch and remaining broth until smooth; stir into the pressure cooker. Select the saute setting
and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes.
