1 tablespoon chopped sun-dried tomatoes (not packed in oil)
1-1/4 teaspoons dried savory
1 tablespoon cornstarch
1-1/2 cups hot cooked egg noodles
Rub pork with salt and pepper; cut in half. Place in a 6-qt. electric pressure cooker. Top with mushrooms, tomatoes, 1/2 cup broth, onion, sun-dried tomatoes and savory.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Press cancel.
Remove pork; keep warm. In a small bowl, mix cornstarch and remaining broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Slice pork; serve with sauce and noodles. Freeze option: Place sliced pork and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.