Ingredients
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salt and pepper
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3 tablespoons olive oil
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2 cups gold tequila
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1 cup beef broth
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3 celery ribs, diced
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3 carrots, peeled and diced
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1 medium onion, peeled and chopped
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bay leaf
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1 tablespoon Coleman's dry mustard
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1 tablespoon prepared horseradish
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1/4 cup smooth peanut butter
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6 tablespoons white wine worcestershire sauce
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3 lbs boneless pork loin roast
Instructions
- 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.