Teriyaki pork tenderloin in the slow cooker

Season the pork tenderloin and place them in the pressure cooker pot.

In a bowl, combine the soy sauce, vinegar, water, garlic, ginger, shallots, honey and sesame oil. Pour over the pork tenderloin.

Assemble the pressure cover, ensuring the valve is set to “seal”. Select “pressure cooking” on high. Set the cooking time for 12 minutes.

Let it naturally depressurize for at least 7 minutes. Release the rest of the pressure with the “vent” valve quickly. Once the cooker is depressurized, remove the cover.

Remove the pork and place it on a serving platter. Cover with aluminium foil, and leave the juices in the pressure cooker.

Bring the juices to a boil, setting the pressure cooker to “sauté”. In a small bowl, combine the cornstarch with a little cold water. Add the cooking juices and stir until thickened.

Slice the pork and add it to the sauce.

Adjust seasoning if necessary.