| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Meats | 6 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 2 | Pork tenderloins, about 1 pound each | |
| 2 | Garlic cloves, minced | |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | ts | Dried oregano |
| 1 | tb | Olive oil |
| 2 | Bay leaves | |
| 1 | Onion, halved, stuck with 4 whole cloves | |
| 1 | c | Water |
INSTRUCTIONS
Dry tenderloins well. Rub surfaces with minced garlic, salt, pepper and oregano. Heat olive oil in a heavy Dutch oven; add meat and brown very well, turning from time to time. Add the bay leaves, onion and water. Cover and place in a 350 degree F. oven for 1 1/2 hours. Check a couple of times to make sure there is liquid remaining in the pot. Add another 1/2 cup water, if necessary. Remove meat from pot and let cool 20 minutes, then slice. Pull meat into shreds with your fingers. I usually place the shredded pork and tinga sauce back into the Dutch oven with any remaining broth in the pot. Jacquiline Higuera McMahan writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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