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Ingredientes
- Oil for browning
- 3 cloves garlic, minced
- 2 to 3 lbs. pork tenderloin, defatted with skin removed
- 1/2 c. prepared mustard
- 2 tbsp. onions, diced
- 2 tbsp. carrots, diced
- 2 tbsp. celery, diced
- 1 c. tomatoes, fresh or possibly canned
- 1 to 2 tbsp. lime juice
- 1/2 teaspoon thyme
- 1/2 teaspoon pepper
- 1 bay leaf
- Chili pwdr, salt & oregano to taste
- Cornstarch
- 1/2 c. Tequila
Direcciones
- Coat pork with mustard and brown in oil. Add in onions, garlic, celery and carrots. Cook 5 min. Add in tomatoes with juices from can. Add in remaining seasonings and braise in a covered casserole in the oven at 350 degrees for 45 min. Thicken sauce with a little cornstarch dissolved in Tequila. Slice meat and serve with sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 43 | 16% |
| Total Fat 4.86g | 6% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.04g | |
| Cholesterol 117mg | 39% |
| Sodium 336mg | 14% |
| Potassium 833mg | 24% |
| Total Carbs 3.98g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.13g | 1% |
| Protein 38.97g | 62% |
