Side Pannel
Roasted Pork for Tinga
Ingredients List
- 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
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.
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.
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