Here's one way I like cook wild hog backstraps
Ingedients:
1/4 cup flour
salt and ground pepper
Pork back strap, trimmed and sliced into 1/2 thick medallions
2 tablespoons olive oil
2 garlic cloves, minced
3/4 cup orange juice (about 4 oranges if you are squeezing fresh)
1 tablespoon lemon juice
In shallow dish, whisk together flour, 1/2 teaspoon salt, 1/4 teaspoon pepper
Mash or hammer pork slices till' they're about 1/3 inch thick
Dredge slices in flour/spice mixture-shake off excess
Heat olive oil over medium high heat
Working in batches so you don't crowd the pan, sear the slices till brown (about 2 min per side)
Transfer to platter, cover with foil
Add a little more oil, then garlic to pan, stirring till you can smell it (about a minute)
Add orange and lemon juice, bring to a boil, scrape up browned bits
Cook 2-3 minutes till slightly thickenend, add salt and pepper
Pour sauce over pork slices and toss to cover.
Enjoy!!
Ingedients:
1/4 cup flour
salt and ground pepper
Pork back strap, trimmed and sliced into 1/2 thick medallions
2 tablespoons olive oil
2 garlic cloves, minced
3/4 cup orange juice (about 4 oranges if you are squeezing fresh)
1 tablespoon lemon juice
In shallow dish, whisk together flour, 1/2 teaspoon salt, 1/4 teaspoon pepper
Mash or hammer pork slices till' they're about 1/3 inch thick
Dredge slices in flour/spice mixture-shake off excess
Heat olive oil over medium high heat
Working in batches so you don't crowd the pan, sear the slices till brown (about 2 min per side)
Transfer to platter, cover with foil
Add a little more oil, then garlic to pan, stirring till you can smell it (about a minute)
Add orange and lemon juice, bring to a boil, scrape up browned bits
Cook 2-3 minutes till slightly thickenend, add salt and pepper
Pour sauce over pork slices and toss to cover.
Enjoy!!
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