| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 4 |
sl |
Pork loin; (2 ounces each) |
| 1 |
tb |
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.
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