Ingredients:
2 Tbls.Olive Oil
2 1/2 Lbs. Pork Tenderloin well trimmed
1 Can Shoepeg Corn
1/2 cup good white wine
5 cloves minced Garlic
16 oz. Apple Sauce
1 cup Xhosa Sauce
2 Cups flour
1/3 cup Olive oil or vegetable oil
Sauce:
3/4 Cup Cream
1/3 Cup Xhosa
Sauce Procedure:
Sauté corn with oil in a Teflon pan until the corn is a golden brown, and then add wine, garlic and cook until most of the wine has evaporated. Then add apple sauce and 1/2 cup xhosa sauce. Cook for at low heat. Slice your tenderloins at an angle creating one-inch medallions. Place pork in a bowl with 1/2 cup Xhosa Sauce and coat meat. Then add flour and dust meat well. Using Teflon pan sauté pork at a medium high heat for about five minutes each side. Place sauce on plate and medallions on top of sauce.