Yield: 1 Servings
|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||Dried oregano|
|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.