Pork tenderloin tequila

Yield: 1 Servings

Measure Ingredient
¼ cup Yellow mustard
2 pounds Pork tenderloin
¼ cup Vegetable oil
2 \N Cloves garlic, halved
¼ cup Chopped carrots
¼ cup Fresh lime juice (up to 1/2)
¼ cup Tequila (up to 1/2)
2 teaspoons Cayenne
1 teaspoon Salt
2 teaspoons Dried oregano
2 teaspoons Thyme
¼ teaspoon Pepper
4 \N Tomatoes, chopped, -or-
1 can (28 ounce) tomatoes, drained
1 \N Onion, chopped
1 \N Bay leaf

Here's my all-time favorite - from the San Antonio Herb Society Cookbook: (Fran Rich, adapted from Betty Crocker's Southwest Cooking) This is absolutely delicious, and it always gets raves when I serve it to guests.

With hands, spread mustard over pork tenderloin. Heat oil and garlic in 10-inch skillet until hot. Cook pork in oil over medium heat until brown.

Stir in remaining ingredients. Heat to boiling; reduce heat, cover and simmer until pork is done, about 30 minutes. Remove bay leaf.

Serves 4 - 6.

Posted to EAT-L Digest 01 Feb 97 by Fran <frich@...> on Feb 2, 1997.

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