St. Patrick's Day Seared Pork Loin With Irish Crème Sauce

By: Accompanied By Green Beer & Apple Cabbage
By: Accompanied By Green Beer & Apple Cabbage

Ingredients

  • 7-8 oz. pork (1/4 inch thick medallions)
  • 2 cups Half & Half
  • 1/4 cup Bailey's Irish Crème
  • Salt, pepper, garlic
  • Slurry Mixture: Mix 1/4 cup water and 1/4 cup corn starch)



    Green Beer and Apple Cabbage



  • 1 red apple, diced
  • 1/2 head of green cabbage, quartered
  • 1/4 red onion, sliced in half rings
  • 12 oz. beer
  • 1 drop green food coloring
  • 24 oz. water
  • 1 tsp. caraway seed
  • Salt, pepper and garlic

    Directions

    1. Season pork medallions with salt, pepper and garlic.



    2. Add to skillet over medium heat until browned.



    3. Add Half & Half and Bailey's and bring to a simmer. Add slurry mixture until medium consistency. Serve atop favorite pasta.



    Green Beer and Apple Cabbage



    1. Add drop of food coloring to favorite beer. In large pot add water, green beer, caraway seed, salt, pepper and garlic; bring to a boil.



    2. Add cabbage and red onion. Cook until tender. Remove and serve with seared pork loin with Irish crime sauce.



    Makes for a great St. Patrick's Day recipe.
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