Step 1

The first step is to make the sauce. To do this, you need to drain the juice from the pineapple tidbits and reserve ⅓ cup of the pineapple juice.

Step 2

Put the juice in the blender.

Step 3

Then add the bottom half of all of the green onions, vinegar, sesame oil, allspice, cinnamon, the Serrano pepper, ginger, soy sauce and ketchup into a blender.

Step 4

Blend until well blended - it needs to be completely liquid.

Step 5

Once blended, it's time to prepare the pork tenderloin. To do this, cut the pork tenderloin in half and simply sear each exposed side of the pork for about 30-45 seconds in a pan that was heated with about a TBSP of olive oil. IMPORTANT: reserve the drippings from the pan searing. You will need these - so don't wash your pot yet. 🙂

Step 6

Once all of the sides are seared, add them to the Instant Pot.

Step 7

Pour the sauce over the pork tenderloin halves.

Step 8

Put the lid on, close and lock in place.

Step 9

Set the Instant Pot on high pressure on the meat setting for 50 minutes.

Step 10

Let your tenderloin cook perfectly.

Step 11

Once there is about 5 minutes left, cut the peppers into strips and cut the remaining green onion tops into about 1" strips.

Step 12

Add a bit more olive oil to the pan you seared in and using a spatula/spoon, scrape the drippings up from the bottom of the pan.

Step 13

Add your peppers and green onions. Sautée them in the drippings. Once they are on the al dente' side, add the pineapple tidbits.

Step 14

By preparing the veggies this way, there is NO need to add any additional spices to the pan. They will be perfectly seasoned!

Step 15

Once the pork is cooked, it will probably still look like a tenderloin, but you can literally stick a fork in it and shred it in seconds and it will just fall apart!

Step 16

To serve: add a scoop of rice of choice, then top the rice with the sautéed veggies, add some pork and then additional sauce.

Step 17

I also served this with caramelized acorn squash and kale salad!