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Roasted Pork for Tinga



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  • Cooking Time: N/A

Roasted Pork for Tinga

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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.



Ingredients:

Stephen Ceideburg
2 Pork tenderloins, about 1
-pound each
2 Garlic cloves, minced
1/2 ts Salt
1/2 ts Pepper
2 ts Dried oregano
1 tb Olive oil
2 Bay leaves
1 Onion, halved, stuck with 4
-whole cloves
1 c Water

Serves:

6 Servings

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