Combine in a bowl:
1 t broiled steak seasoning
1 t chili powder
½ t chili pepper flakes
1 t cumin
1 t paprika
2 cloves garlic, finely chopped
1 T salt
½ t dry mustard
1 t pepper
1 ½ T brown sugar
Then add:
1 T canola oil
Make a paste. Rub onto pork tenderloin, top and bottom. Cover with foil, refrigerate 2 hours.
Bake, covered, in oven 325 degrees for 1 hour, 20 minutes, pouring half of mop over it after 30 minutes, then after an hour, flip pork and pour on almost all of remaining mop. Cool 10 minutes, then shred and replace shredded meat into baking dish and coat with juices.
Mop
Combine:
½ C vinegar
¼ C water
1 T Worcester
½ T salt
½ T pepper
1 t oil
1 Spanish onion
1/3 C olive oil
1/3 C lime juice
1 bunch parsley, flat leaf
1 bunch cilantro
3 sprigs oregano, leaves picked
2 lg. garlic cloves
1 jalapeno, stemmed and chopped
kosher salt
pepper
Pulse onion a few times in food processor, then add everything else and finely chop.
2 C harina pan (or masa harina)
½ C grated parmesan
1 t salt
2 C lukewarm water (enough to make firm, but malleable)
½ C milk
3 T vegetable oil
In one bowl, whisk together dries. In another bowl, whisk together wets.
Add wets to dries. Knead with hand until firm, but malleable (you will need to add more harina). Cover with towel and let rest 10 minutes. Form into 1 – 1 ½ inch balls and flatten. Fry in a little olive oil until puffed and golden on both sides. Serve with queso fresco and chimichurri salsa.
Genie Hendrix