Pork Tenderloin in Tequila

This pork tenderloin gets coated in mustard and browned before braising in a bold sauce of tequila, lime juice, chopped tomatoes, and ground red chile. The mustard crust creates a tangy barrier that seals in moisture while the pork simmers for 30 minutes in that spicy, citrusy braising liquid.

Browning the garlic-infused oil first builds a savory base, but the garlic comes out before the braising begins so it doesn’t turn bitter. Once the tequila, lime, and tomatoes go in with oregano and thyme, the skillet turns into a fragrant, slightly smoky pot of Mexican-inspired goodness.

The carrots and celery melt into the sauce during braising, thickening it naturally. By the time the pork is done, the sauce has reduced into something rich enough to spoon directly over sliced tenderloin.

Pro Tips

• Spread the mustard in an even layer over the entire tenderloin before browning. It creates a crust that adds flavor and helps hold the juices in.
• Keep the simmer gentle. A hard boil toughens tenderloin. You want lazy bubbles, barely moving.
• Let the pork rest for 5 minutes after removing from the sauce before slicing. This lets the juices redistribute so they don’t run out on the cutting board.

Variations

• Mezcal swap: Use mezcal instead of tequila for a smokier, more complex sauce.
• Green chile version: Replace the tomatoes and red chile with roasted green chiles and tomatillos for a tangy verde-style braise.