1/4 c. vegetable oil
2 cloves garlic, cut into halves
2 lbs. pork tenderloins
1/4 c. prepared mustard
4 tomatoes, chopped
1 sm. onion, chopped (1/4 c.)
1/4 c. carrots, chopped
1/4 c. celery, chopped
Juice of 1 lime (1/4 c.)
1/4 c. Tequila
1 bay leaf
1 tbsp. chili powder
1 tsp. salt
1 tsp. dried oregano leaves
1 tsp. dried thyme leaves
1/4 tsp. pepper
1/4 c. snipped parsley

Heat oil and garlic in 10 inch skillet until hot. Coat pork with mustard. Cook pork over medium heat until brown. Remove garlic. Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 30 minutes. Sprinkle with parsley. Serves 6.