Servings: 6 @4 fp each

2.5 lb Pork Tenderloin 2.5 lb Pork Tenderloin
2 T Pear Butter 2 T Pear Butter
1.5 T Pear n Cinnamon Balsamic Vinegar 1.5 T Pear n Cinnamon Balsamic Vinegar
1/4 t garlic powder ¼ t garlic powder
1/8 t salt ⅛ t salt
1/2 C chicken broth, unsalted ½ C chicken broth, unsalted
1/2 T Worchestershire ½ T Worchestershire

Heat pressure cooker and spritz with oil. Sear meat. Remove.
Deglaze with broth and scrape up bits of meat w a wooden spoon.
Mix butter, vinegar, and garlic powder together. Salt the tenderloins. Coat with butter mixture.
Return meat to pressure cooker. Close lid and seal. Cook 8 minutes at high pressure.
After 5 minutes of natural pressure release do a quick release.
Check with a meat thermometer. Goal temp is 145 F.
Remove and cover the tenderloin. Reduce liquid in pot for a few minutes. Pour reduction over the sliced or shredded pork.

09-24-18 8 minutes was not close. Added 3 min 165+  09 to 24-18 8 minutes was not close. Added 3 min 165+
Next time try 10 min and NPR.  Next time try 10 min and NPR.
10-07-18 Served to Cuthbertsons and Abels in Branson with 1/2 sweet potato and green beans.  10-07 to 18 Served to Cuthbertsons and Abels in Branson with ½ sweet potato and green beans.