| 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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