• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Roasted Pork for Tinga

  • Recipe Submitted by on

Category: Meat

 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


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.

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