Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Jacquiline Higuera McMahan writing in the San Francisco Chronicle,
12/18/91.

Posted by Stephen Ceideburg

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