Roasted pork for tinga
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Roasted pork for tinga
  Pork  
Last updated 6/12/2012 1:20:41 AM. Recipe ID 52547. Report a problem with this recipe.
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      Title: Roasted pork for tinga
 Categories: Meats
      Yield: 6 Servings
 
           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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Recipe ID 52547 (Apr 03, 2005)

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