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Ingredients
- 1 x Pork tenderloin cut into medallions
- 2 c. Karo syrup
- 2 c. Chili sauce
- 2 c. Chicken stock
- 1 c. Sliced mushrooms
- 1 c. Soy sauce
- 1 c. Pineapple juice
- 1 c. White wine
- 2 ounce Tabasco sauce Garlic pwdr Black pepper Seasoned flour
- 1 bn Minced scallions
Directions
- 1. Marinate: Combine equal amounts of soy sauce, pineapple juice and white wine.
- 2. Place pork medallions in marinate for one hour.
- 3. Combine equal amounts of Karo syrup, chili sauce and chicken stock in saucepan and bring to a boil. Reduce to simmer for 1/2 hour till it comes to a glaze. Season with Tabasco sauce, black pepper, garlic pwdr to taste.
- 4. Dredge marinated pork medallion in seasoned flour.
- 5. Heat soy bean oil in skillet, saute/fry dredged pork medallions in oil for 2 min on one side, turn, add in sliced mushrooms and saute/fry for 3 min.
- 6. Drain oil, add in glaze, simmer for 2 min.
- 7. Serve over rice and garnish with minced scallions.
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