Ingredients
- 2 garlic (cloves)
- 1 bay leaf
- 1 chiles (red)
- 1/4 tequila
- 650 gr tomatoes
- 525 gr pork tenderloin
- 60 ml lime juice
- 60 ml mustard
- 60 ml vegetable oil
- 45 gr carrot
- 30 gr onion
- 26 gr celery
- 7 gr parsley
- 3 gr salt
- 2 gr oregano leaves
- 2 gr thyme leaves
- 1 gr pepper
Spread mustard over the pork tenderloin. Heat oil and garlic in a 25 cm 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.
