Dredge pork in flour. In a hot skillet, brown meat in butter-oil combination.
Stir in sherry, water, onion, garlic, pepper, salt, herbs.
Cover and cook slowly 30 minutes, adding a little water if needed.
Add mushrooms and cook, covered 15 minutes longer.
(This recipe can also be used with veal, but reduce cooking time significantly.).
Cut pork crosswise into 12 slices.
Flatten to 1/4 inch thickness.
Dust pork lightly with flour.
Combine egg and water. Dip pork into egg mixture, then coat with crumbs.
In large skillet, saute pork in butter, a few pieces at a time, about 3 minutes per side.
Add more butter if necessary.
Keep pork slices warm.
1. Slice the pork tenderloin into 1/2 inch
Cut pork crosswise into 12 slices.
Flatten to 1/4-inch thickness.
Dust with flour.
Combine egg and water.
Dip pork into mixture, then into crumbs.
Saute pork in butter, a few pieces at a time, until brown.
Add more butter if necessary.
ightly season both sides of pork with paprika, salt and pepper
Place meat between wax paper and pound.
Grate the rind of 1 orange and remove remaining skin.
Peel the 2nd orange; cut each in half and half again.
Season the pork with pepper.
Dip in flour and cook in skillet 4 or 5 minutes per side.
Add onion, broth, grated rind and juice.
Cover and simmer until tender.
Add orange halves; heat and serve.
Serves 4.
*Slice pork into thin strips; work best if slightly frozen.
til well cooked and the pork shreds easily, 6 to 7
ight before you cook the pork, combine all the ingredients in
IMPORTANT NOTE #1: This recipe makes a product that's
ith foil and place the pork in the pan. In a
slow cooker. Place the pork roast into the slow cooker
Combine 1st 7 ingredients (pork through pepper); blend thoroughly.
t up, then add the pork shoulder.
Place the zipped
Cook in fry pan with pork juices until boiling , then simmer
up olive oil. Sprinkle the pork generously with salt and brush
Place boston butt pork roast in a dutch oven
se the recipe directions on your rice container.
Butterfly pork and
AKE GRAVY, FOLLOW Recipe #422335 OR THE RECIPE IN Recipe #487767. (STEP
inse off and dry your pork butt and trim any excess