Roasted Pork For Tinga Recipe
Servings: 6
Ingredients
- 2 x Pork tenderloins, about 1 lb. each
- 2 x Garlic cloves, chopped
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 tsp Dry oregano
- 1 Tbsp. Extra virgin olive oil
- 2 x Bay leaves
- 1 x Onion, halved, stuck with 4 whole cloves
- 1 c. Water
Directions
- Dry tenderloins well. Rub surfaces with chopped garlic, salt, pepper and oregano. Heat extra virgin olive oil in a heavy Dutch oven; add in meat and brown very well, turning from time to time.
- Add in the bay leaves, onion and water. Cover and place in a 350 degree F. oven for 1 1/2 hrs. Check a couple of times to make sure there is liquid remaining in the pot. Add in another 1/2 c. water, if necessary. Remove meat from pot and let cold 20 min, 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 6 servings | |
| Calories 115 | |
| Calories from Fat 36 | 31% |
| Total Fat 4.01g | 5% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 51mg | 17% |
| Sodium 238mg | 10% |
| Potassium 347mg | 10% |
| Total Carbs 2.16g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.72g | 0% |
| Protein 16.68g | 27% |
