1/4 cup prepared mustard
2 pounds pork tenderloin
1/4 cup vegetable oil
2 cloves garlic, cut in half
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup lime juice
1/4 cup tequila
1 tablespoon ground red chiles
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon pepper
4 cups chopped tomatoes, 4 medium
1/4 cup chopped onion, 1 small
1 bay leaf
1/4 cup snipped parsley
Servings: 6
1. Spread mustard over the pork tenderloin.
2. Heat oil and garlic in a 10-inch skillet until hot. Cook pork in oil over medium heat until brown. Remove garlic. Stir in remaining ingredients except the parsley. Heat to boiling then reduce the heat. Cover and simmer until pork is done, about 30 minutes.
3. Remove the bay leaf and sprinkle with the parsley. Serve.
2 pounds pork tenderloin
1/4 cup vegetable oil
2 cloves garlic, cut in half
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup lime juice
1/4 cup tequila
1 tablespoon ground red chiles
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon pepper
4 cups chopped tomatoes, 4 medium
1/4 cup chopped onion, 1 small
1 bay leaf
1/4 cup snipped parsley
Servings: 6
1. Spread mustard over the pork tenderloin.
2. Heat oil and garlic in a 10-inch skillet until hot. Cook pork in oil over medium heat until brown. Remove garlic. Stir in remaining ingredients except the parsley. Heat to boiling then reduce the heat. Cover and simmer until pork is done, about 30 minutes.
3. Remove the bay leaf and sprinkle with the parsley. Serve.
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