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1 hours
Prep: 10 minutes
Cook: 45 minutes
304 calories per serving view nutrition facts
6 servings
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| 1/4 | cup | prepared mustard | prepared |
| 2 | pounds | pork tenderloin | |
| 1/4 | cup | vegetable oil | |
| 2 | each | garlic cloves | halved |
| 1/4 | cup | carrot | chopped |
| 1/4 | cup | celery | chopped |
| 1/4 | cup | lime juice | |
| 1/4 | cup | tequila | |
| 1 | tablespoon | red chili peppers | ground |
| 1 | teaspoon | salt | |
| 1 | teaspoon | oregano leaves | dried |
| 1 | teaspoon | thyme leaves | dried |
| 1/4 | teaspoon | black pepper | |
| 4 | cups | tomatoes | chopped |
| 1/4 | cup | onion | chopped |
| 1 | each | bay leaf | |
| 1/4 | cup | parsley leaves | 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.
| % Daily Value* | |
| Total Fat 15.0g | 23% |
| Saturated Fat 3.0g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 602mg | 25% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 2.0g | 10% |
| Sugars 4.0g | |
| Protein 34.0g | 68% |
| Vitamin A | 43% | Vitamin C | 44% | |
| Calcium | 4% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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How many times has this happened to you: You're invited to a friend's or relative's home for dinner. You're leery about what they're...
I just loved this recipe! I just addedan extra tsp of horseradish and only used 1 1/4 tsp of orange peel.
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