Roasted pork for tinga

Yield: 6 Servings

Measure Ingredient
Stephen Ceideburg
2 Pork tenderloins, about 1 pound each
2 Garlic cloves, minced
½ teaspoon Salt
½ teaspoon Pepper
2 teaspoons Dried oregano
1 tablespoon Olive oil
2 Bay leaves
1 Onion, halved, stuck with 4 whole cloves
1 cup Water

Dry tenderloins well. Rub surfaces with minced garlic, salt, pepper and oregano. Heat olive oil in a heavy Dutch oven; add meat and brown very well, turning from time to time.

Add the bay leaves, onion and water. Cover and place in a 350 degree F. oven for 1½ hours. Check a couple of times to make sure there is liquid remaining in the pot. Add another ½ cup water, if necessary. Remove meat from pot and let cool 20 minutes, then slice.

Pull meat into shreds with your fingers. I usually place the shredded pork and tinga sauce back into the Dutch oven with any remaining broth in the pot.

Jacquiline Higuera McMahan writing in the San Francisco Chronicle, 12/18/91.

Posted by Stephen Ceideburg

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