Pork Tenderloin in Tequila
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
prepared mustard
prepared |
|
| 2 | pounds |
pork tenderloin
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | each |
garlic cloves
halved |
|
| ¼ | cup |
carrots
chopped |
|
| ¼ | cup |
celery
chopped |
|
| ¼ | cup |
lime juice
|
|
| ¼ | cup |
tequila
|
* |
| 1 | tablespoon |
red chili peppers
ground |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | cups |
tomatoes
chopped |
|
| ¼ | cup |
onions
chopped |
|
| 1 | each |
bay leaves
|
*
|
| ¼ | cup |
parsley leaves
snipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
prepared mustard
prepared |
|
| 907.2 | g |
pork tenderloin
|
|
| 59 | ml |
vegetable oil
|
|
| 2 | each |
garlic cloves
halved |
|
| 59 | ml |
carrots
chopped |
|
| 59 | ml |
celery
chopped |
|
| 59 | ml |
lime juice
|
|
| 59 | ml |
tequila
|
* |
| 15 | ml |
red chili peppers
ground |
|
| 5 | ml |
salt
|
|
| 5 | ml |
oregano
dried |
|
| 5 | ml |
thyme
dried |
*
|
| 1.3 | ml |
black pepper
|
|
| 946 | ml |
tomatoes
chopped |
|
| 59 | ml |
onions
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 59 | 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.
