| 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
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