Fruit and rum pork cutlets with citrus rice

Ingredients

Quantity		Ingredient
¼	cup	Diced,dried peaches&apricots
¼	cup	Dark rum
		Citrus rice
1	tablespoon	Butter
2		4 oz. pork cutlets
2	tablespoons	Flour
		Salt & pepper to taste
1	teaspoon	Grated ginger root
		Juice of 1 lime (save peel)
¼	teaspoon	Ground allspice
1	teaspoon	Brown sugar
		Lime slices (optional
		Juice of1/2 orange-save peel

Directions

Combine dried fruit and rum in bowl. Either set aside 30 minutes to soften or heat at med. heat in microwave. Set aside.

Prepare citrus rice. While it is cooking, prepare pork. Melt butter in med. skillet. Dust pork with flour seasoned to taste with salt and pepper.

Reserve any leftover flour. Add pork cutlets and ginger root to skillet and brown over medium heat on both sides, about 2 minutes per side.

Add dried fruit and any remaining rum, lime and orange juices and allspice. Stir in ½ ts. reserved flour, brown sugar, ½ ts. salt and pepper to taste.

Cover and simmer until pork is cooked through and sauce is slightly thickened, 5 to 10 minutes. Spoon citrus rice onto 2 plates. Top each with 1 pork cutlet and half the sauce. Garnish with lime slices. Serve immediately. RECIPE FOR CITRUS RICE: See MM#: 3, or search data base.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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