Search
by Ingredient

Pork Tenderloin in Tequila

StarStarHalf starEmpty starEmpty star

Submitted by chichi613

YIELD

6 servings

PREP

10 min

COOK

45 min

READY

1 hrs

Ingredients

¼ 59
CUP ML PREPARED MUSTARD
prepared
2 907.2
POUNDS G PORK TENDERLOIN
¼ 59
CUP ML VEGETABLE OIL
2 2
EACH EACH GARLIC CLOVES
halved
¼ 59
CUP ML CARROTS
chopped
¼ 59
CUP ML CELERY
chopped
¼ 59
CUP ML LIME JUICE
¼ 59
CUP ML TEQUILA *
1 15
TABLESPOON ML RED CHILI PEPPERS
ground
1 5
TEASPOON ML SALT
1 5
TEASPOON ML OREGANO
dried
1 5
TEASPOON ML THYME
dried *
¼ 1.3
TEASPOON ML BLACK PEPPER
4 946
CUPS ML TOMATOES
chopped
¼ 59
CUP ML ONIONS
chopped
1 1
EACH EACH BAY LEAVES *
¼ 59
CUP ML PARSLEY LEAVES
snipped

Directions

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 325g (11.5 oz)
Amount per Serving
Calories 304 44% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 602mg 25%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 10%
Sugars g
Protein 68g
Vitamin A 43% Vitamin C 44%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

Email this recipe