Ingredients:
3 lbs boneless pork loin roast
salt and pepper
3 tablespoons olive oil
2 cups gold tequila
1 cup beef broth
3 celery ribs, diced
3 carrots, peeled and diced
1 medium onions, peeled and chopped
bay leaves
1 tablespoon Coleman’s dry mustard
1 tablespoon prepared horseradish
1/4 cup smooth peanut butter
6 tablespoons white wine worcestershire sauce
salt and pepper
Directions:
Heat pan with olive oil.
Rub roast with salt and pepper.
Place roast in pan, browning on all sides.
Add Tequila and deglaze pan, scraping up all the brown bits.
Add the beef broth.
Add the diced veggies and bay leaf.
Cover and simmer for 1 to 1 1/2 hours until tender.
Remove roast to platter, tent with aluminum foil.
Prepare Sauce—————–.
Make slurry of the mustard, horseradish, peanut butter and Worcestershire, set aside.
Strain juices from the roast, pressing hard on the solids to get all the good stuff.
Return juice to pan and reduce, about 1/2 hour until about half.
Add mustard slurry.
Return to a simmer- correct seasoning.
Slice roast thinly, serving sauce on the side.
Servings: 6
Time preparation: 15 min.
Time total: 135 min.