Ingredients
2 pork tenderloins (1 pound each)1/2 pound sliced fresh mushrooms1 large sweet onion, cut into 1-inch pieces1 large sweet red pepper, cut into 1-inch pieces1 cup hoisin sauce3/4 cup sweet chili sauce1/4 cup reduced-sodium soy sauce2 tablespoons lime juice2 garlic cloves, minced1-1/2 teaspoons minced fresh gingerroot1 teaspoon rice vinegarTorn fresh cilantro leavesHot cooked rice, julienned green onions, lime wedges and Sriracha chili sauce
Preparation
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 onions; serve with rice, lime wedges and Sriracha.
