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.