| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 3 |
|
Pork loin medallions; (2 oz ea), trimmed |
| 2 |
oz |
Seasoned flour -; (salt, pepper, & |
|
|
; Lawry's) |
| 1 |
|
1 ounce whol butter |
| 2 |
oz |
Guiness stout beer |
| 2 |
oz |
Harp Lager |
| 2 |
oz |
Heavy cream |
| 2 |
oz |
Fresh carrots; (carved in the shape |
|
|
; of footballs) |
| 2 |
oz |
Baking potatoes; (carved in the shape |
|
|
; of footballs) |
| 3 |
|
Shamrocks; (carved out of green |
|
|
; pepper) |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Heat pan with whole butter. Dredge pork in seasoned flour and saute
until golden brown. Add two beers to deglaze pan and stir in cream
and small amount of butter. Add vegetables (pre cooked) to heat. When
sauce has thickened remove and place on serving platter. Top with
sauce and garnish with green pepper shamrocks.
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Converted by MM_Buster v2.0l.
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