Sauté frozen or fresh mango and pineapple pieces with avocado oil until warm (sub canola if avocado is unavailable) remove mango and pineapple and brown lightly seasoned pork tenderloin pieces. Turn off and let sit a minute or two to let the oil cool. Cover browned pork with ¾ of a jar a non-tomato based mango salsa and cover. Cook on high pressure for 20 minutes then let the pressure slow release. You can let the pork sit on keep warm covered if you need to but do not open the lid until you are ready to serve. Cover the pork with the remaining salsa and cooked pineapple and mango pieces.
1 Strip of pork loin cut into serving size and seasoned lightly with black pepper and sea salt (about 5 servings)
1 cup of pineapple diced
1 cup of mango diced
2Tbs Avocado oil
1 jar of a high quality mango salsa (made without tomato) room temperature