Pork Tenderloin In Tequila
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Mexican | Main dish, Meats, Mexican, Pork, Vegetables | 6 | Servings |
INGREDIENTS
| 1/4 | c | Mustard, Prepared |
| 1/4 | c | Vegetable Oil |
| 1/4 | c | Carrot, Chopped |
| 1/4 | c | Lime Juice |
| 1 | T | Red Chiles, Ground |
| 1 | t | Oregano Leaves, Dried |
| 1/4 | t | Pepper |
| 1/4 | c | Onion, Chopped 1 small |
| 1/4 | c | Parsley, Snipped |
| 2 | lb | Pork Tenderloin |
| 2 | Cloves Garlic, Ea Cut In 1/2 | |
| 1/4 | c | Celery, Chopped |
| 1/4 | c | Tequila |
| 1 | t | Salt |
| 1 | t | Thyme Leaves, Dried |
| 4 | c | Tomatoes, Chopped 4 Medium |
| 1 | Bay Leaf |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 452
Calories From Fat: 197
Total Fat: 22.1g
Cholesterol: 142.1mg
Sodium: 847.9mg
Potassium: 1058.7mg
Carbohydrates: 10g
Fiber: 2.6g
Sugar: 4.6g
Protein: 47.2g