Ingredients
- 2 tsp. tomato paste (seasoned)
- red hot pepper sauce
- 1 cup white wine
- 3 lbs pork sliced ¾” thick (can be tenderloin or chops)
- garlic powder
- chopped garlic
- 1 tbsp. prepared mustard
Directions
Marinate with all ingredients for 3 to 4 hours in refrigerator.
Fry in EVOO in a large skillet. When done, remove meat and place on warmed platter to rest.
Add the mustard to the pan drippings along with a little water and let boil a few minutes.
Pour over pork and serve.