1/4 cup vegetable oil
2 cloves garlic
1 (2 pound) pork tenderloin (all fat removed)
1/4 cup prepared mustard
1 small onion, chopped
1/4 cup carrot, chopped
1/4 cup celery, chopped
4 small tomatoes, chopped
1 lime, juiced (about 1/4 cup)
1 teaspoon chili powder
1 bay leaf
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme leaves
1/2 teaspoon pepper
1/4 cup tequila
1/2 cup snipped parsley

Heat oil and garlic in 10-inch skillet. Coat pork with mustard; cook pork over medium heat until brown. Remove garlic. Stir in remaining ingredients, except parsley. Cover; simmer until pork is tender, 30 minutes, more or less. Let pork rest for about 15 minutes, then slice.

To serve, cover pork with vegetables; sprinkle with parsley. Makes 4 generous servings.