Roasted pork for tinga
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Roasted pork for tinga
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,
  Posted by Stephen Ceideburg

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Recipe ID 52547 (Apr 03, 2005)

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