Pork Tango Recipe
Pork Tango Recipes
1 cup boiling water
1/2 cup dried apricots
1 tbsp dried currants
500g pork scotch fillet, trimmed of fat
1 beaten egg
2 tsp sesame seeds
2 tbsp fresh breadcrumbs
1 clove garlic, finely chopped or minced -
2 tbsp mango chutney or Fresh Mango Pickle
1 tbsp brandy
1/4 cup canned evaporated skim milk
water over apricots and currants in a bowl, and stand for half an hour.
Roll pork first in egg and then in a mixture of sesame seeds,
breadcrumbs and garlic until well coated. Place in roasting pan and
bake, uncovered in a preheated oven for 45 minutes. While meat is
cooking, heat apricots in a saucepan with the currants and the water in
which they were soaked. Simmer gently until water is almost absorbed.
Add chutney and brandy and stir until the sauce returns to the simmer.
Pour evaporated skim milk in a heat resistant bowl and gradually stir in
the hot apricot mixture (this method will prevent the milk curdling).
Return to saucepan and reheat without boiling. To test if meat is
cooked, pierce with a skewer. Juice should be clear. Cut meat into eight
slices, arrange two slices on each serving plate and spoon sauce over,
distributing apricot halves evenly.
This is a
favorite recipe. The brandy loses its alcohol during heating, but
rounds out the lovely fruity sauce. Leave it out if you prefer. You can
substitute half a cup of crushed pineapple for the apricots, but
remember to reduce the water to half a cup.
Serves 4 - 6
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