Pork With Berry Inferno Sauce (mike Reeh/thunder Bay Gril
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Shelf life, Shelf3 | 1 | Servings | |
INGREDIENTS
| 4 | Pork loin, 2 ounces each | |
| 1 | T | Fine chopped onion |
| Flour as needed for dredging | ||
| Chef salt to taste | ||
| 1 | oz | Butter or olive oil |
| 4 | oz | Berries Inferno sauce |
| 1/2 | oz | Chambord liquor |
INSTRUCTIONS
Cut pork loin into 2 oz. slices. Season with Chef salt. Dredge in flour. Heat skillet and add butter or oil. Saute pork about 2 minutes on each side and remove. Add onions, flambe with Chambord liquor. Add inferno sauce. Heat and serve over pork. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 14.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g