Oil for browning
3 cloves garlic, chopped
2 to 3 lbs. pork tenderloin, defatted with skin removed
1/2 c. prepared mustard
2 tbsp. onions, diced
2 tbsp. carrots, diced
2 tbsp. celery, diced
1 c. tomatoes, fresh or canned
1 to 2 tbsp. lime juice
1/2 tsp. thyme
1/2 tsp. pepper
1 bay leaf
Chili powder, salt & oregano to taste
Cornstarch
1/2 c. Tequila

Coat pork with mustard and brown in oil. Add onions, garlic, celery and carrots. Cook 5 minutes. Add tomatoes with juices from can. Add remaining seasonings and braise in a covered casserole in the oven at 350 degrees for 45 minutes. Thicken sauce with a little cornstarch dissolved in Tequila. Slice meat and serve with sauce.