| 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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