Roasted Pork For Tinga Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
2: Pork tenderloins, about 1 pound each
2: Garlic cloves, minced
1/2 tsp: Salt,
1/2 tsp: Pepper,
2 tsp: Dried oregano,
1 tbsp: Olive oil,
2: Bay leaves,
1: Onion, halved, stuck with 4 whole cloves
1 cup: Water,
Directions:
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 1/2 hours. Check a couple of times to make sure there
is liquid remaining in the pot. Add another 1/2 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
Source from luhu.jp
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 1/2 hours. Check a couple of times to make sure there
is liquid remaining in the pot. Add another 1/2 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
Source from luhu.jp
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Meats