Pork with berry inferno sauce (mike reeh/thunder bay grille
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | Pork loin; (2 ounces each) |
| 1 | tablespoon | Fine chopped onion |
| Flour as needed for dredging | ||
| Chef salt to taste | ||
| 1 | ounce | Butter or olive oil |
| 4 | ounces | Berries Inferno sauce |
| ½ | ounce | Chambord liquor |
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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