2 pork tenderloins
1/2 c. cracker meal (really crushed crackers)
1/2 tsp. cumin
2 Tbsp. olive oil
5 garlic cloves ~ peeled and minced
1 white onion ~ sliced thinly
1 c. chicken broth
1 c. white wine
Preheat oven to 325
Dredge tenderloins in cracker meal seasoned with salt & cumin
Heat olive oil in cast iron skillet or Dutch oven
Heat to medium high heat
Add tenderloins and thoroughly brown on each side.
Add garlic, onion, broth & wine
Put in oven and bake for about 1 hour.
Recipe from Cuba Cocina! by Joyce LaFray
The first time I made this was January 1998!!!!
Been making it over the years and always a hit!
And great leftovers!!!!
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