MOTHER
OF ALL PORK DISHES
DIFFICULTY
SCALE: 2
1
To 5 With 1 The Easiest, 5 The Toughest:
This
is a basic recipe for preparing just about every kind of fish, chicken
or pork filets.
You will also find it in other sections
of my book. It is so easy and takes
very little time to prepare and wow, it is
good. My "Difficulty
Scale" rating system
gives it an excellent low mark of 2, making it one
of the easiest and most prepared entrees in my household for
fish filets, chicken breasts and
pork tenderloins.
TOOLS NEEDED:
1
skillet
or frying pan
1
lid for
skillet
1
spatula
1
spoon for stirring
1
set measuring spoons
1
sharp knife
1
stove for cooking
INGREDIENTS: (2
servings)
1
medium to large size pork tenderloin
1or 2
pats of butter
1
teaspoon of flour
1 or
2 ounces
of teriyaki sauce
1 or 2
ounces of water (White Wine is better)
Sprinkle of garlic powder
Sprinkle of your favorite special seasoning salt
DIRECTIONS:
One
large thick pork tenderloin should
be enough to serve two people unless they are really hungry,
then you may need two. Using
a good sharp knife cut
away all the extra fat that may be on the tenderloin then
slice it into “Silver Dollar” size wafers.
Add a teaspoon of flour in
the skillet with the butter,
heat and stir. When the
flour is mixed, add the teriyaki sauce and
a little water or white wine to make the sauce about
¼ inch deep. Continue
to heat and stir on low to medium until it forms into gravy as you stir.
Add the pork wafers to the gravy,
mix
it up a little then quickly season and cover with the lid.
Check to make sure the heat is
not too
low or too high. Cook for 7 to 10 minutes. Scoop
it out of the sauce with a skimming ladle onto
a platter or directly onto the serving plates. You
may want to dribble a little of the sauce on the
top of the pork wafers. Pretty
easy isn’t it?
SERVING SUGGESTIONS:
White wine is a must. Okay red wine or beer is good too.
Green veggies of any kind and garlic bread.
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