Serving: 6 / Prep Time: 15 minutes / Cook Time: 1 hour and 35 minutes
· 1 pork tenderloin
· 1 tablespoon of chili powder
· 1 tablespoon of ground cumin
· 1 tablespoon of garlic powder
· 1 and a ½ teaspoon of salt
· 1 tablespoon of butter/ghee
· 14 ounce of canned diced tomatoes
· 6 Calabacita squash deseeded
For the chipotle cream sauce
· 1/3 cup of canola-oil free mayo
· 3 tablespoon of fresh lime juice
· 1 and a ½ a teaspoon of chipotle/ chili powder
How To

  1. Prepare the tenderloin by dusting it with half of the chili powder, garlic powder, cumin and salt
  2. Set your pot to Sauté mode and add butter, allow the butter to melt
  3. Add seasoned pork and sear all sides for 3-4 minutes until browned
  4. Add 4-6 cups of water and lock up the lid
  5. Cook on MEAT/STEW mode at default settings and release the pressure naturally over 10 minutes
  6. Transfer the pork to a large mixing bowl and shred it into small pieces
  7. Add canned tomatoes and remaining spice to the bowl
  8. Stir well
  9. Spread the deseeded squash into a large rimmed baking sheet with the cut side facing up
  10. Stuff the squash with the pork mixture and bake for 45 minutes at 350 degrees Fahrenheit
  11. Prepare the sauce by mixing the cream sauce ingredients
  12. Pour the sauce on top of the pork and garnish with cilantro
  13. Serve and enjoy!