HERBED PORK MEDLEY

HERBED PORK MEDLEY

Ingredients

1 kilo MONTEREY PORK butterfly Cut
½ cup Worcestershire sauce
¼ cup Liquid seasoning
1 tsp. Salt
½ tsp. Ground black pepper
½ tsp. Rosemary leaves
½ tsp. Thyme leaves
½ cup Magnolia Gold Butter

Cheese Mustard Sauce:
¼ cup Magnolia Gold Butter
1 pc. Chicken bouillion cube, crumbled
¼ cup All-purpose flour
¼ cup San Miguel Beer
1 cup Water
1 cup Full cream milk
½ cup Magnolia Quickmelt Cheese, grated
1 tsp. Ground mustard
2 tbsp. Magnolia Gold Butter
1 tbsp. Minced garlic
1 cup Button mushrooms, sliced
1 cup Shiitake mushrooms, sliced


Procedure
Marinate Monterey Pork Butterfly Cut in Worcestershire sauce, liquid seasoning, salt, pepper, rosemary and thyme leaves. Set aside for 20 minutes. Pan fry marinated Monterey Pork Butterfly Cut in butter until golden brown. Set aside.

To make cheese-mustard sauce, melt butter in a saucepan. Stir in crumbled chicken bouillon cube. Whisk in flour and cook until mixture begins to thicken. Add beer and let boil until mixture is reduced to half. Add water and milk. Boil mixture until it thickens. Add grated cheese and ground mustard. Set aside.

Saute minced garlic in butter. Add in button and Shiitake mushrooms. Stir fry for about 2 minutes. Set aside.

Plate pan-fried pork butterfly cut in a platter. Top with cheese-mustard sauce and mushroom mixture.

Makes 10 servings.