Recipe ingredients
- 1 pork tenderloin cut into medallions
- 2 cup Karo syrup
- 2 cup chili sauce
- 2 cup chicken stock
- 1 cup sliced mushrooms
- 1 cup Soy sauce
- 1 cup pineapple juice
- 1 cup white wine
- 2 ounce Tabasco sauce
- Garlic powder
- Black pepper
- Seasoned flour
- 1 bunch chopped scallions
Recipe method
- Combine equal amounts of soy sauce, pineapple juice and white wine.
- Place pork medallions in marinate for one hour.
- 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 until it comes to a glaze.
- Season with Tabasco sauce, black pepper, garlic powder to taste.
- Dredge marinated pork medallion in seasoned flour.
- Heat soy bean oil in skillet, saute dredged pork medallions in oil for 2 minutes on one side, turn, add sliced mushrooms and saute for 3 minutes.
- Drain oil, add glaze, simmer for 2 minutes.
- Serve over rice and garnish with chopped scallions.
Other mexican recipes:
Carnitas di amigos recipe
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