Recipe - Roasted Pork For Tinga

Stephen Ceideburg
2 Pork tenderloins, about 1
pound each
2 Garlic cloves, minced
One half teaspoon Salt
One half teaspoon Pepper
2 teaspoon Dried oregano
1 tablespoon Olive oil
2 Bay leaves
1 Onion, halved, stuck with 4
whole cloves
1 cup Water

Dry tenderloins well. Rub surfaces with minced garlic, salt, pepper and
oregano. Heat olive oil in a heavy Dutch oven; add meat and brown very
well, turning from time to time.

Add the bay leaves, onion and water. Cover and place in a 350 degree F.
oven for 1 One half hours. Check a couple of times to make sure there is liquid
remaining in the pot. Add another One half cup water, if necessary. Remove meat
from pot and let cool 20 minutes, then slice. Pull meat into shreds with
your fingers. I usually place the shredded pork and tinga sauce back into
the Dutch oven with any remaining broth in the pot.

Jacquiline Higuera McMahan writing in the San Francisco Chronicle,
12/18/91.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini