You are going to start with a pre-marinated pork tenderloin about 1.15 lbs.

Wrap pork tenderloin in foil (not heavy duty foil). I used the foil sheets you get at Sam's club.

Your pork will look like a burrito.

Place tenderloin in bottom of our pot.

Add 1 lb box of dry pasta to pot. Pour broth and water over your pasta and sprinkle the 1 tsp of salt over the pasta.

Close lid and set pot to Pressure Cook or Manual for the lowest time on the pasta box. For the Med Shells pictured, I cooked it for 7 min. and did a QR (controlled QR, spurts).

When pressure is fully released, carefully open lid. Remove the meat with a tongs and leave it in the foil and let it rest.

Add the milk and cheese and stir. You can start with 2 cups of cheese and add more if necessary. Colby Jack is a pretty soft melting cheese with a lot of flavor.

You can use a thermometer or Thermopen to check the temperature of the meat. Pork is done when it reaches 145. That's pink. Some may like it a little more well done. Mine got to 155 as show in the pic. It was done, not pink, and very tender. This recipe will make a nice sliced tenderloin and won't produce a 'pulled pork' type of roast.