Ingredients
3 garlic cloves, minced1 tablespoon chili powder1 teaspoon salt1/2 teaspoon pumpkin pie spice1/2 teaspoon ground cumin1/2 teaspoon pepper2 pork tenderloins (1 pound each) 1 large onion, chopped1 small Granny Smith apple, peeled and chopped1 small sweet red pepper, chopped1 can (10 ounces) diced tomatoes and green chiles, undrained1 cup water1/2 cup golden raisins1/2 cup chopped pimiento-stuffed olives24 Bibb or Boston lettuce leaves1/4 cup slivered almonds, toasted
Preparation
Mix garlic and seasonings; rub over pork. Transfer to a 6-qt. electric pressure cooker. Add onion, apple, sweet pepper, tomatoes and water. Lock lid; close pressure-release valve. Select manual setting; pressure-cook on high for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes; quick-release any remaining pressure.
Remove pork; cool slightly. Shred meat into bite-size pieces; return to pressure cooker.
Select saute setting and adjust for low heat. Stir in raisins and olives; heat through. Serve in lettuce leaves; sprinkle with almonds.
