| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
Mexican, Meats, Pork, Main dish, 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 |
tb |
Red Chiles; Ground |
| 1 |
ts |
Oregano Leaves; Dried |
| 1/4 |
ts |
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 |
ts |
Salt |
| 1 |
ts |
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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