By Chef Alli

Ingredients

• 2 pork tenderloins, approx 2 lbs. total, cut in half 
• 1/2 red onion, very thinly sliced 
• 1/2 cup red wine vinegar
• 1/4 tsp. kosher salt 
• 1 tsp. granulated sugar
• 1 Tbs. steak seasoning 
• 1-2 Tbs. canola oil 
• 8 slider buns, split in halfway 
• 1/2 cup whole berry cranberry sauce 
• 2 tsp. spicy brown mustard 
• 1 tsp. prepared horseradish 
• 1/8-1/4 tsp. red pepper flakes, optional 

Instructions

In a small bowl, combine vinegar with salt and sugar; add sliced onions and let rest two to four hours, tossing once or twice. 

Season all four pork tenderloin halves with seasoning. Add oil to electric pressure cooker pot (EPC) set to sauté setting; when oil is hot, brown off pork tenderloins, then remove to a plate.

Remove fats from EPC pot, then add cranberry sauce to drippings in pot; stir in mustard and horseradish and bring to a simmer. Remove sauce to a bowl to cool, then spread onto slider buns. 

Add 1/4 cup broth to EPC pot; return browned pork tenderloins to pot. Lock EPC lid into place and choose high pressure setting for one minute (Yes, you read that correctly. It said one minute!). 

When the timer sounds, use a natural release for eight minutes, followed by a quick release if any remaining pressure remains in the EPC at that point. Unlock lid and remove pork tenderloins to a cutting board; slice each one into medallions. (I always temp my pork tenderloin at this point, before slicing it to be sure the internal temperature is 145 degrees or above. An internal temp of 145 degrees with a covered three minute rest ensures you will have pork with a nice pink tinge to it. (#PinkPorkIsPerfect)

To serve, slather buns with cranberry sauce. Strain onions to remove liquids, then top prepared buns with pork; garnish with pickled onions and enjoy.

Original recipe from www.PorkBeInspired.com, adapted slightly by Chef Alli.