Marinade:

1. Combine in a bowl vegetable stalk, red wine, hoisin sauce, basil, thyme, oregano, parsley, paprika, coriander, sage, sesame oil, lemon grass,apple cider vinegar.
2. Take one clove of garlic press it to release some of the garlic juices and put into marinade.
3. Place tenderloin into a glass dish and pour marinade over, cover and put in fridge overnight.

Searing:

1. Take pork tenderloin out of marinade letting excess liquid drip off.
2. Have a saute pan nice and hot on the stove top, and place loin into it searing all sides of the pork nicely golden brown.

Pressure cooking:

1. In a pressure cooker place the marinaded pork tenderloin.
2. Cut up the purple and white onions and place in pressure cooker with tenderloin.
3. Dice up celery and carrots and add to pressure cooker ingredients.
4. Throw in bay leaves.
5. Pour left over marinade in marinating dish over pork loin and veggies.
6. Close and seal lid on pressure cooker.
7. Place on stove top high heat and cook for 30 minutes.

Grilling:

1. Release all the pressure from the pressure cooker.
2. Take the pork tenderloin out of cooker and let drain for a few minutes.
3. Preheat barbecue to around 400° F.
4. Place tenderloin on grill and turn frequently, until all sides have crisped up and caramelized.
5. Take off grill and let stand for about 15 minutes.

Jus:

1. Place all the juices of the pressure cooker into a saute pan.
2. On barbecue side burner on med to high heat, simmer juices until reduced and thickened about 15 minutes.
3. Remove bay leaves.

Plating:

1. Cut pork tenderloin into 1/2 cm slices.
2. Place a few slices on plate staggered.
3. Drizzle jus onto pork tenderloin slices.
4. Serve with whatever vegetable you like. We served it with roasted veggies and sauteed homegrown organic green beans.
5. Enjoy!