Roasted Pork For Tinga
| 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 | t | Salt |
| 1/2 | t | Pepper |
| 2 | t | Dried oregano |
| 1 | T | Olive oil |
| 2 | Bay leaves | |
| 1 | Onion, halved stuck with 4 | |
| whole cloves | ||
| 1 | c | Water |
| 2/3 | . |
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, Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 75
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 23.8mg
Sodium: 212.1mg
Potassium: 128.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 7.7g