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.