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Golden Pork
~serves 2 generously~
INGREDIENTS:
3/4 pound pork tenderloin, cut into bite size pieces
2 tsp GOLD, separated
salt & pepper to taste
1 tablespoon all-purpose flour
1 Tbsp olive oil
1 medium onion sliced thin
1 Tbsp butter
1/2 cup dry white wine (or chicken stock)
1 large Polish Dill pickle, diced
1/4 - 1/2 cup cream or half-n-half (or sour cream)
To serve: fresh (or dried) dill to garnish
Instructions
Season pork with 1 tsp GOLD and a generous sprinkling of salt & pepper. Toss in flour until fully coated.
Heat oil over medium heat in a large skillet. Add onion and saute until just softened. Add butter and pork medallions. Cook until lightly golden and flip, about 5 minutes per side depending on the thickness of the meat.
Stir in remaining tsp of GOLD, and carefully pour in wine (or stock) and scrape any browned bits from the pan. Let bubble for few minutes to cook off the alcohol, reduce, and thicken. Stir in cream and dill pickles, just to heat through.
Serve pork over potato pancakes, drizzled with sauce and sprinkled with fresh dill.