Instructions: Dry tenderloins well. Rub surfaces with minced garlic, salt, pepper and oregano. Heat olive oil in a heavy Dutch oven; add meat and brown very well, turning from time to time.

Add the bay leaves, onion and water. Cover and place in a 350 degree F. oven for 1 1/2 hours. Check a couple of times to make sure there is liquid remaining in the pot. Add another 1/2 cup water, if necessary. Remove meat from pot and let cool 20 minutes, then slice. Pull meat into shreds with your fingers. I usually place the shredded pork and tinga sauce back into the Dutch oven with any remaining broth in the pot.

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