| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Tex-Mex |
Tex-mex |
3 |
Servings |
INGREDIENTS
| 1 |
c |
Orange juice |
| 1/2 |
c |
Dry sherry |
| 6 |
|
Cloves garlic, minced |
| 1 |
ts |
Salt |
| 1 |
tb |
Dave's Gourmet Insanity sauce: no other will do |
| 1 |
lb |
Pork loin, sliced diagonally into 6 cutlets and pounded just a little |
INSTRUCTIONS
Combine first five ingredients and mix well. Place the pork in a glass pan
and cover with the sauce. Marinate overnight in the fridge. Drain the
cutlets. Broil them (or pan-broil them) for ten minutes or until they are
just cooked through. Meanwhile, strain the marinade into a saucepan and
heat for five minutes. Pour over cutlets. Serve with rice and beans. An
avocado salad helps cut the heat.
If you can't find Dave's, substitute for the sherry 1/2 c Melinda's XXXtra
Hot Sauce or Salsa Popular de Habanero plus 1 t sugar to cut the vinegar.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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