sT GET MOR

‘EEES at eco!

OLLARTON, AND EDGEMONT

1am. - 5 p.m.

Valid only at STONG’S

Return to Herbert A. Wants 85002

Serves 6

Preparation 30 minutes
3 pork tenderloins
Vtsp. dry mustard
I tsp. salt
% tsp. freshly ground pepper
2 tosp. butter
2-3 cloves garlic, minced
4% cup dry vermouth
4 cup white wine
%-1 cup orange juice
I tbsp. flour
2 tbsp. water
Minced parsley

~ Zests of orange rind
Orange slices

Trim fat and sinew from loins

‘and cut in %-inch thick slices.

Combine dry mustard, salt, and
pepper, and lightly rub into meat.

$3, 19. with ut coupon.

$3. 19 without coupon.
By One. package per coupon. (Offer ‘not valid on Decaffeinated) Expires February 10th 1985 |

NABOB TRA TION
COFFEE

| Valid only at STONG’ $

Return to Herbert A. Watts 85002 : :
One package per coupon. (Offer not valid on Decaffeinati) Expires February 10th 1985

369g pack

Ina ‘large, heavy skillet, melt but-
ter over medium-high heat and add

~ pork slicés'and garlic. Brown the

meat for-3-5 minutes.on each side.
Add the vermouth, wine, and
orange juice, and reduce heat.

Simmer, covered, for 8-10 minutes:

or until meat is tender. Remove the
medallions to a warm plate and
cover.

Make a paste of the flour and
water. With a flat whisk, stir the
paste into the pan juices and
simmer to thicken.

When ready ‘to serve, return the
medallions to the hot pan gravy for
a minule then arrange ona warmed
serving platter, and cover with the
gravy.

Sprinkle with minced parsley and
zests of ovange rind, placing sprigs
of parsley and slices of orange
around the platter.

B13 - Sunday, February 3, 1985 - North Shore News

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