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Pressure-Cooker Pork Picadillo Lettuce Wraps

Warm pork and cool, crisp lettuce are a combination born in culinary heaven. My spin on a lettuce wrap is chock full of scrumptious flavor and spice. —Janice Elder, Charlotte, North Carolina
  • Total Time
    Prep: 30 min. Cook: 25 min. + releasing
  • Makes
    2 dozen

Ingredients

  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 2 pork tenderloins (1 pound each)
  • 1 large onion, chopped
  • 1 small Granny Smith apple, peeled and chopped
  • 1 small sweet red pepper, chopped
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 cup water
  • 1/2 cup golden raisins
  • 1/2 cup chopped pimiento-stuffed olives
  • 24 Bibb or Boston lettuce leaves
  • 1/4 cup slivered almonds, toasted

Directions

  • Mix garlic and seasonings; rub over pork. Transfer to a 6-qt. electric pressure cooker. Add onion, apple, sweet pepper, tomatoes and water. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to manufacturer's instructions.
  • Remove pork; cool slightly. Shred meat into bite-size pieces; return to pressure cooker.
  • Select saute setting and adjust for low heat. Stir in raisins and olives; heat through. Serve in lettuce leaves; sprinkle with almonds.
Nutrition Facts
1 serving: 75 calories, 3g fat (1g saturated fat), 21mg cholesterol, 232mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 8g protein.

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