Shredded Tenderloin Pork

I had 5.5 lbs of tenderloin pork, 3 roasts worth. I seared them with onion, 2 cloves garlic, 1 T cumin, 1 T oregano, and olive oil. Then I pressure cooked for 70 minutes. It was partially frozen initially, so if thawed I would subtract 20 minutes or something. It wasn't very flavorful on its own, but with tostadas and other toppings it worked fine. It shredded easily, but didn't have the same flavor as a pork butt because it was so lean. I prefer the pork butt/shoulder for shredded pork.