| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 4 |
|
2 oz. medallions center cut pork loin |
| 1/2 |
c |
Teriyaki sauce |
| 2 |
tb |
Light corn oil |
| 1/2 |
c |
Sliced yellow onion |
| 1/2 |
c |
Sliced green pepper |
| 1 |
oz |
Bourbon |
| 1/4 |
c |
Apricot preserves |
| 4 |
tb |
Dijon mustard |
| 1 |
c |
Cooked wild rice |
INSTRUCTIONS
Marinate pork 1/2 hour in teriyaki sauce. Heat skillet with oil to
approximately 300 degrees. Saute pork to medium and add vegetables,
cooking slightly longer to keep vegetables slightly crisp. Remove
from skillet and place over bed of rice. Using saute pan, add 1 oz.
bourbon to deglaze pan. Add preserves and mustard, mixing well. Bring
to a light boil. Pour evenly over pork and vegetables. Serve.
TIPS: Do not over marinate meat as this will rob natural flavor and
dry it out.
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