Name: Pork Tenderloin Tequila
Ingredients: 1/4 c Yellow mustard; 2 lb Pork tenderloin; 1/4 c Vegetable oil; 2 Cloves garlic, halved; 1/4 c Chopped carrots; 1/4 c Fresh lime juice (up to 1/2); 1/4 c Tequila (up to 1/2); 2 ts Cayenne; 1 ts Salt; 2 ts Dried oregano; 2 ts Thyme; 1/4 ts Pepper; 4 Tomatoes, chopped, -or-; 1 cn (28 ounce) tomatoes, drained; 1 Onion, chopped; 1 Bay leaf

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables			1	Servings

INGREDIENTS

1/4	c	Yellow mustard
2	lb	Pork tenderloin
1/4	c	Vegetable oil
2		Cloves garlic, halved
1/4	c	Chopped carrots
1/4	c	Fresh lime juice (up to 1/2)
1/4	c	Tequila (up to 1/2)
2	ts	Cayenne
1	ts	Salt
2	ts	Dried oregano
2	ts	Thyme
1/4	ts	Pepper
4		Tomatoes, chopped, -or-
1	cn	(28 ounce) tomatoes, drained
1		Onion, chopped
1		Bay leaf

INSTRUCTIONS

Here's my all-time favorite - from the San Antonio Herb Society Cookbook:
(Fran Rich, adapted from Betty Crocker's Southwest Cooking)
This is absolutely delicious, and it always gets raves when I serve it to
guests.
With hands, spread mustard over pork tenderloin. Heat oil and garlic in
10-inch skillet until hot. Cook pork in oil over medium heat until brown.
Stir in remaining ingredients. Heat to boiling; reduce heat, cover and
simmer until pork is done, about 30 minutes. Remove bay leaf.
Serves 4 - 6.
Posted to EAT-L Digest 01 Feb 97 by Fran <frich@TENET.EDU> on Feb 2, 1997.

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