½ pound pork tenderloin
3 tablespoons olive oil
1 small carrot, sliced
1 small onion, sliced
4 bay leaves
2 teaspoons minced garlic
2 large tomatoes, peeled and chopped
1 teaspoon black peppercorns
2 stems fresh rosemary
2 tablespoons lime juice
In a large skillet, brown the pork loin in the oil, and then brown the carrot and onion. Place in a 4- to 6-quart pot lightly coated with olive oil, and add the bay leaves, garlic, tomatoes, peppercorns, and rosemary. Add water to cover, and simmer for 1½ hours, adding the lime juice during the last few minutes. Remove the pork loin and thinly slice it. Place in a dish and cover with the vegetables and sauce. Discard the bay leaves before serving.
Serves 6