Pork Tenderloin with Cilantro-Lime Pesto
INGREDIENTS:
1/4 c Mustard; Prepared 1 ts Salt
2 lb Pork Tenderloin 1 ts Oregano Leaves; Dried
1/4 c Vegetable Oil 1 ts Thyme Leaves; Dried
2 Cloves Garlic; Ea Cut In 1/2 1/4 ts Pepper
1/4 c Carrot; Chopped 4 c Tomatoes; Chopped, 4 Medium
1/4 c Celery; Chopped 1/4 c Onion; Chopped, 1 small
1/4 c Lime Juice 1 Bay Leaf
1/4 c Tequila 1/4 c Parsley; Snipped
1 tb Red Chiles; Ground
1/4 c Mustard; Prepared 1 ts Salt
2 lb Pork Tenderloin 1 ts Oregano Leaves; Dried
1/4 c Vegetable Oil 1 ts Thyme Leaves; Dried
2 Cloves Garlic; Ea Cut In 1/2 1/4 ts Pepper
1/4 c Carrot; Chopped 4 c Tomatoes; Chopped, 4 Medium
1/4 c Celery; Chopped 1/4 c Onion; Chopped, 1 small
1/4 c Lime Juice 1 Bay Leaf
1/4 c Tequila 1/4 c Parsley; Snipped
1 tb Red Chiles; Ground
Spread mustard over the pork tenderloin. Heat oil and garlic in a 10-inch skillet until hot. Cook pork in oil over medium heat until brown. Remove garlic. Stir in remaining ingredients except the parsley. Heat to boiling then reduce the heat. Cover and simmer until pork is done, about 30 minutes. Remove the bay leaf and sprinkle with the parsley. Serve.