Roasted pork for tinga
6 Servings
Ingredients
| Quantity | 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 |
Directions
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