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Suggest a better description1. 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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Serving Size: 1 Serving (3109g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3305 | ||
Calories from Fat: 360 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40g | 53 % | |
Saturated Fat 12.1g | 61 % | |
Monounsaturated Fat 17g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 266.2mg | 82 % | |
Sodium 6579.4mg | 227 % | |
Potassium 6179.1mg | 163 % | |
Total Carbohydrate 634.1g | 186 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 628.5g | ||
Protein 142.7g | 204 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3305
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