PORK SHELF LIFE RECIPES

Steps:

• First, we'll cut our pork into a few pieces, parallel to the grain. Then, we'll slice pieces perpendicular to the grain, into about 1/4 to 1/2 inch pieces.
• These are all basically optional, but we'll cut our bell peppers into triangles (red bell peppers, yellow bell peppers, green bell peppers), and red onions, yellow onions into small pieces.
• We'll create our sauce with ketchup, brown sugar, vinegar, cornstarch, salt, and water. Mix it thoroughly for about 45 to 60 seconds.
• Add flour to the marinated pork and massage for about 1-2 minutes to coat the pork evenly in the flour. You may need to add dashes of water to help spread the flour around.
• As with our Honey Walnut Shrimp and General Tso's Chicken recipes, we'll be frying our pork twice - a first time to cook it, a second to bring out the crunchiness.
• We're close to being done!

Steps:

• Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
• Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.