Zesty Pressure Cooker Pork Tenderloin

Combine cilantro, olive oil, lime juice, garlic, red pepper flakes, and salt in a blender until the mixture is well combined; transfer the marinade to a large resealable plastic bag. Add the pork tenderloin to the bag and mix until it is evenly coated with the marinade. Remove as much air as possible from the bag before sealing it tightly. Refrigerate for 8 hours or overnight to allow the flavors to meld.

Next, combine chicken broth and lemon juice in the bottom of a pressure cooker. Place the pork tenderloin into the liquid, making sure it is fully submerged. Pour any remaining marinade from the bag over the tenderloin, ensuring it is well coated.

Seal and lock the pressure cooker, then cook over high heat to build up pressure until the indicator sounds. Once the pressure is built, reduce the heat to medium and cook for 25 minutes. Remove the pressure cooker from the heat and let it stand for 5 minutes, allowing the juices to redistribute. To release any remaining pressure, submerge the lid under cold running water before carefully unsealing it. Slice the tenderloin into medallions and serve.