** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Marinate: Combine equal amounts of soy sauce, pineapple juice and white wine.
2. Place pork medallions in marinate for one hour.
3. Combine equal amounts of Karo syrup, chili sauce and chicken stock in saucepan and bring to a boil.
4. Reduce to simmer for 1/2 hour until it comes to a glaze.
5. Season with hot sauce, black pepper, garlic powder to taste.
6. Dredge marinated pork medallion in seasoned flour.
7. Heat soy bean oil in skillet, saute dredged pork medallions in oil for 2 minutes on one side, turn, add sliced mushrooms and saute for 3 minutes.
8. Drain oil, add glaze, simmer for 2 minutes. Serve over rice and garnish with chopped scallions.
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Dietary Notes:
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving. This recipe is high in Vitamin C with 201% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Pineapple, Gluten, Mushroom, MSG, Poultry, Sulfites, Spring Onion, Pork, Garlic, Alcohol, Fructose Malabsorption, Hot Pepper, Beef allergies.
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