Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Pork tenderloin |
| ½ pounds | Ripe tomatoes |
| 3 \N | Scallions |
| 1 tablespoon | Tarragon vinegar |
| 2 tablespoons | Horseradish |
| \N \N | Salt & pepper |
| 3 tablespoons | Butter |
| 2 tablespoons | Vegetable oil |
Place tomatoes & scallions in food processor. Pulse until smooth. Add vinegar & horseradish, salt & pepper to taste. Process to blend. Melt half the butter & oil in a wok over medium-high heat. Pour sauce into wok & cook 2 minutes. Stir. Pour out into a bowl. Cover to keep warm. Add remaining butter & oil to wok & stir-fry pork until well browned. Lower heat & pour sauce back into wok. Simmer 2 minutes. Adjust seasoning if needed. Serve hot.
Approximately 6-8 minutes.
Per serving (excluding unknown items): 1121 Calories; 77g Fat (62% calories from fat); 97g Protein; 9g Carbohydrate; 387mg Cholesterol; 618mg Sodium By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2020 Converted by MM_Buster v2.0l.