| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Tex-Mex |
Tex-mex, Main dish, Pork |
1 |
Servings |
INGREDIENTS
| 1 |
|
Pork tenderloin cut into medallions |
| 2 |
c |
Karo syrup |
| 2 |
c |
Chili sauce |
| 2 |
c |
Chicken stock |
| 1 |
c |
Sliced mushrooms |
| 1 |
c |
Soy sauce |
| 1 |
c |
Pineapple juice |
| 1 |
c |
White wine |
| 2 |
oz |
Tabasco sauce Garlic powder Black pepper Seasoned flour |
| 1 |
bn |
Chopped scallions |
INSTRUCTIONS
1. Marinate: Combine equal amounts of soy sauce, pineapple juice and white
wine. 2. Place pork medallions in marinate for one hour. 3. Combine equal
amounts of Karo syrup, chili sauce and chicken stock in saucepan and bring
to a boil. Reduce to simmer for 1/2 hour until it comes to a glaze. Season
with Tabasco sauce, black pepper, garlic powder to taste. 4. Dredge
marinated pork medallion in seasoned flour. 5. Heat soy bean oil in
skillet, saute dredged pork medallions in oil for 2 minutes on one side,
turn, add sliced mushrooms and saute for 3 minutes. 6. Drain oil, add
glaze, simmer for 2 minutes. 7. Serve over rice and garnish with chopped
scallions.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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