| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Curtis aike, Flash3 | 1 | servings | |
INGREDIENTS
| 1 | lb | Pork tenderloin |
| 1/2 | lb | Ripe tomatoes |
| 3 | Scallions | |
| 1 | tb | Tarragon vinegar |
| 2 | tb | Horseradish |
| Salt & pepper | ||
| 3 | tb | Butter |
| 2 | tb | Vegetable oil |
INSTRUCTIONS
Place tomatoes & scallions in food processor. Pulse until smooth. Add vinegar & horseradish, salt & pepper to taste. Process to blend. Melt half the butter & oil in a wok over medium-high heat. Pour sauce into wok & cook 2 minutes. Stir. Pour out into a bowl. Cover to keep warm. Add remaining butter & oil to wok & stir-fry pork until well browned. Lower heat & pour sauce back into wok. Simmer 2 minutes. Adjust seasoning if needed. Serve hot. Approximately 6-8 minutes. Per serving (excluding unknown items): 1121 Calories; 77g Fat (62% calories from fat); 97g Protein; 9g Carbohydrate; 387mg Cholesterol; 618mg Sodium By Patty <designwest@ameritech.net> on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW #FF2020 Converted by MM_Buster v2.0l.
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