I really like Pork Vindaloo. I find that when I use pork shoulder, even well trimmed, it is very fatty. I know that is the nature of pork shoulder. If I make it a day in advance, I can remove the top layer of fat before reheating. If I don't have time though, I am wondering if using pork loin or pork tenderloin would work. I usually make it in a pressure cooker. Obviously it would need to be cooked much less. Any thoughts?