CARNITAS DI AMIGOS
Warning!!! May Not Be Authentic Mexican



1 Pork tenderloin-cut into medallions
2 cup Karo syrup
2 cup Chili sauce
2 cup Chicken stock
1 cup Sliced mushrooms
1 cup Soy sauce
1 cup Pineapple juice
1 cup White wine
2 oz. Tabasco sauce
Garlic powder
Black pepper
Seasoned flour
6 Tbls. Canola oil or lard
1 bn Scallions, chopped

Marinate:
Combine equal amounts of soy sauce, pineapple juice and white wine.

Place pork medallions in marinate for one hour.
Combine equal amounts of Karo syrup, chili sauce and chicken stock in
saucepan and bring to a boil.
Reduce to simmer for 1/2 hour until it comes to a glaze.
Season with Tabasco sauce, black pepper, garlic powder to taste.
Dredge marinated pork medallion in seasoned flour.
Heat Canola oil in skillet, sauté dredged pork medallions in oil for 2
minutes on one side, turn, add sliced mushrooms and sauté for 3 minutes.
Drain oil, add glaze, simmer for 2 minutes.
Serve over rice and garnish with chopped scallions.
Yield: 1 serving


--
William Barfieldsr