Serving Size : 4
1/4 cup vegetable oil
2 cloves garlic
2 pounds pork tenderloin
1/4 cup prepared mustard
1 small onion, chopped
1/4 cup carrot, chopped
1/4 cup celery, chopped
4 small tomatoes, chopped
juice of 1 lime
1 teaspoon chili powder
1 bay leaf
1 teaspoon salt
1 teaspoon oregano
1 teaspoon thyme
1/4 teaspoon pepper
1/4 cup tequila
1/2 cup fresh parsley, chopped
In a large skillet, over medium high heat, sauté garlic in oil until it turns golden. Remove garlic from pan and discard. Coat tenderloin with mustard and place in pan. Cook until browned. Stir in remaining ingredients, except fresh parsley, cover and simmer until pork is tender, about 30 minutes.
Let tenderloin rest 5 minutes before slicing. Serve with cooked vegetables, sprinkle with parsley.