Monday, November 16, 2009

Porkloin Ala Glenn

1 8oz can pineapples
1 Green pepper (Julienne Peppers)
1 sweet onion (diced)
1 cup white wine
1 tablespoon origino
1.5 teaspoons Garlic Powder
2 cups  portabello mushrooms (diced)
2 tablespoons mashed potato flakes

Take a porkloin and cut into 2 inch thick medalines.  Then place on a largest pan you have and sear on high heat. Sear each side for 2 minutes then flip.  After the second flip drop heat to medium and add wine, garlic, Pineapple juice, and origino.  Cover and let cook for 4 minutes.  Flip meat again and turn the eye off and let sit.  The meat will contiue to cook and as it cools it will pull the liguid into the meat makeing a juicey tastey meat.  After meat cools to touch remove from pan bring pan back to high heat and add the potato flakes to form a light sauce.

In another pan add the onion and green peppers sweet until tender and add the pineapple chunks saute on  medium for 2 minutes then add the mushrooms and reduce heat to low and let set for 3- 5 minutes or until the mushrooms have lightly cooked.  Pand should be lightly moist at this point.

Serve the meat on the veg with sauce.  Add a spinche salad for a great dinner.

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