From:
Oxford House Inn
Pork,
Pears,
&
Port
2
(10oz.) each Pork Tenderloins
2
oz. vegetable oil
Small
flat bowl with 1/2 cup flour for dredging
3
oz. Tawny Port
4
oz cream
1
tsp. fresh grated ginger
1 large pear, cored & sliced into approx. 16 pieces
Clean
tenderloins and cut into 1/4" round slices. Then pound
each slice between 2 pieces of waxed paper. Dredge each slice
on both sides in the flour, and heat oil in a sauté pan on
medium heat. Sautee all slices on both sides till pink is
gone. Drain oil out of pan.
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