Title: Pork Tenderloin in Tequila
Categories: Mexican Pork
Yield: 6 Servings
| 1/4 | c | Mustard; Prepared |
| 2 | lb | Pork Tenderloin |
| 1/4 | c | Vegetable Oil |
| 2 | | Cloves Garlic; Ea Cut In 1/2 |
| 1/4 | c | Carrot; Chopped |
| 1/4 | c | Celery; Chopped |
| 1/4 | c | Lime Juice |
| 1/4 | c | Tequila |
| 1 | tb | Red Chiles; Ground |
| 1 | ts | Salt |
| 1 | ts | Oregano Leaves; Dried |
| 1 | ts | Thyme Leaves; Dried |
| 1/4 | ts | Pepper |
| 4 | c | Tomatoes; Chopped, 4 Medium |
| 1/4 | c | Onion; Chopped, 1 small |
| 1 | | Bay Leaf |
| 1/4 | c | Parsley; Snipped |
Spread mustard over the pork tenderloin. Heat oil and garlic in a 10-inch
skillet until hot. Cook pork in oil over medium heat until brown. Remove
garlic. Stir in remaining ingredients except the parsley. Heat to boiling
then reduce the heat. Cover and simmer until pork is done, about 30
minutes. Remove the bay leaf and sprinkle with the parsley. Serve.