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| 1 | Pork tenderloin cut into medallions |
| 2 Tasse | Karo syrup |
| 2 Tasse | chilli sauce |
| 2 Tasse | chicken stock |
| 1 Tasse | mushrooms sliced |
| 1 Tasse | soy sauce |
| 1 Tasse | pineapple juice |
| 1 Tasse | white wine |
| 2 x ca. 30 g | Tabasco sauce Garlic powder Black pepper Seasoned flour |
| 1 Bund | scallions Chopped |
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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. Reduce to simmer for 1/2 hour until it comes to a glaze. Season with Tabasco sauce, black pepper, garlic powder to taste. 4. Dredge marinated pork medallion in seasoned flour. 5. 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. 6. Drain oil, add glaze, simmer for 2 minutes. 7. Serve over rice and garnish with chopped scallions.
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