Ingredients
- 4 x 2 ounce. medallions center cut pork loin
- 1/2 c. Teriyaki sauce
- 2 Tbsp. Light corn oil
- 1/2 c. Sliced yellow onion
- 1/2 c. Sliced green pepper
- 1 ounce Bourbon
- 1/4 c. Apricot preserves
- 4 Tbsp. Dijon mustard
- 1 c. Cooked wild rice
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Apricot Bourbon Pork
Servings: 1
Directions
- Marinate pork 1/2 hour in teriyaki sauce. Heat skillet with oil to approximately 300 degrees. Saute/fry pork to medium and add in vegetables, cooking slightly longer to keep vegetables slightly crisp. Remove from skillet and place over bed of rice. Using saute/fry pan, add in 1 ounce. bourbon to deglaze pan. Add in preserves and mustard, mixing well. Bring to a light boil. Pour proportionately over pork and vegetables. Serve.
- TIPS: Don't over marinate meat as this will rob natural flavor and dry it out.
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