Pork tenderloin in tequila
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Mustard; Prepared |
| 2 | pounds | Pork Tenderloin |
| ¼ | cup | Vegetable Oil |
| 2 | Cloves Garlic; Ea Cut In 1/2 | |
| ¼ | cup | Carrot; Chopped |
| ¼ | cup | Celery; Chopped |
| ¼ | cup | Lime Juice |
| ¼ | cup | Tequila |
| 1 | tablespoon | Red Chiles; Ground |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Oregano Leaves; Dried |
| 1 | teaspoon | Thyme Leaves; Dried |
| ¼ | teaspoon | Pepper |
| 4 | cups | Tomatoes; Chopped, 4 Medium |
| ¼ | cup | Onion; Chopped, 1 small |
| 1 | Bay Leaf | |
| ¼ | cup | Parsley; Snipped |
Directions
Spread mustard over the pork tenderloin. 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. Remove the bay leaf and sprinkle with the parsley. Serve.