PRESSURE-COOKER PORK PICADILLO LETTUCE WRAPS

Pressure-Cooker Pork Picadillo Lettuce Wraps image

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

Provided by Taste of Home

Time 55m

Yield 2 dozen.

Number Of Ingredients 16

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

Steps:

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 : Calories 75 calories, Fat 3g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 232mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.