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Ingredients Jump to Instructions ↓

  1. 1/4 c Mustard; Prepared

  2. 2 lb Pork Tenderloin

  3. 1/4 c Vegetable Oil

  4. 2 Cloves Garlic; Ea Cut In 

  5. 1/4 c Carrot; Chopped

  6. 1/4 c Celery; Chopped

  7. 1/4 c Lime Juice

  8. 1/4 c Tequila

  9. 1 tb Red Chiles; Ground

  10. 1 ts Salt

  11. 1 ts Oregano Leaves; Dried

  12. 1 ts Thyme Leaves; Dried

  13. 1/4 ts Pepper

  14. 4 c Tomatoes; Chopped, 

  15. 4 Medium

  16. 1/4 c Onion; Chopped, 

  17. 1 small

  18. 1 Bay Leaf

  19. 1/4 c Parsley; Snipped

Instructions Jump to Ingredients ↑

  1. Spread mustard over the pork tenderloin. Heat oil and garlic in a 10-inch skillet until hot. Cook pork in oil over medium heat until brown. Remove garlic. Stir in remaining ingredients except the parsley. Heat to boiling then reduce the heat. Cover and simmer until pork is done, about 30 minutes. Remove the bay leaf and sprinkle with the parsley. Serve. —–

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