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 p, epper seasoned flo
1 bunch chopped scallions
Directions
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.
Servings: 1 servings
Carnitas Di Amigos Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into antiquity, in truth as far back into history as the Egyptians, and possibly even further. Interesting though that is, generally, these ancient cookbooks were just very simple pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to experts is a series of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Much later, in Roman times a roman called Apicius compiled a few scripts which described recipes enjoyed by wealthy roman citizens. In his works, he recounts how the roman meals were split into starters, entrees and dessert, something that is very familiar to us today. Additionally, he informs us how the cooks of Roman times used a wide range of aromatic flavors, including a few you will know like basil, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the holy land, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for a surge in recipe manuscripts, some of which are kept safe in private libraries. The TV revolution brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Carnitas Di Amigos recipe.
