Pork Tenderloin & Portobello Piccata Capt. Louis Letson
Pork Tenderloin 1.5 # Slice ~ ½”& pound to ¼ inch thickness
Portobello Mushrooms 1/2 # Slice- ¼ inch thick
3 oz. Extra virgin olive oil
3 Tbsp drained & dry Capers
¼ cup chopped Parsley
2 Tbsp Lemon juice
Heat oil in iron skillet over moderate heat, fry capers about 2 minutes;
Remove to paper towel to drain.
Season
Pork cutlets with salt & pepper, add to caper flavored oil &
sauté in batches, turning once until slightly browned. About 2 minutes
per side. Transfer to a platter
& keep warm.
Add Portobello slices to same skillet and sauté quickly. Remove to platter with pork.
Add parsley & lemon juice to skillet and simmer, deglazing skillet , about 1 minute.
Place a few pieces of pork on plate, top with portobellos, pour sauce over and
garnish with capers.
Serve with pasta.
Foolproof Deer-N-Tater Tots Pam Knauf, Slice-O-Life, Ditto Landing
1 lb ground venison, elk, hamburger meat 1/3 cup chopped onion
1/3 cup chopped green pepper 1 - 2 tablespoons chili sauce
1 can cream of mushroom soup 1/4 cup water
Frozen tater tots
Combine ground venison, onion, & green pepper. Brown over medium heat. (If
used hamburger meat, drain.) Add chili sauce, mushroom soup & water.
Combine thoroughly. Turn into casserole dish. Cover top with frozen tater
tots. Bake, uncovered, 375 degrees, for 35 minutes.