Nameless Pork Cutlets Recipe

Since I had some success pig hunting on Monday I decided to experiment a little bit in the kitchen for supper last night. Most of the technique I utilized here is from the recipe for German Potato Salad I am certain it would work great with vension as well. The pork is envigorated with the sweet and sourness of a brown sugar/vinegar mixture. Both Jeff and Lindsey said that I was allowed to use this again in the future so I thought I might share it with ya'll.

Cure the meat if you are using wild game. This will make it much more tender.

Cut the loin/tenderloin into pieces 3-4 inches long and then smash 'em down to 1/2 inch with a meat tenderizer.

season both sides with salt/pepper/whatever you like. I coated the pork with some cinammon because I thought it would go well with brown sugar.

Take about half a pound of bacon and dice it then fry it under medium/high heat with some diced or strings of onions. Once bacon is done and onions are carmelized add the pork cutlets.

Make sure the pan is nice and hot then add pork. It should only take a minute or so for the hot pan to brown either side of the pork.

Remove Pork to a shallow bowl/platter. Remove bacon and onions and place on top of the pork cutlets.

dump the grease out of the frying pan but don't wipe clean.

De-glaze pan by adding vinegar to the pan. You may have to lightly scrape pan to remove all bits of bacon and other miscellaneous deliciousness.

Crumble brown sugar into the warm vinegar until a dark brown color is achieved and all sugar is dissolved.

mix cornstarch and cold water together in a small glass and then add to the vinegar and heat through briefly. This will thicken the vinegar/brown sugar so it'll stick to the pork.

Pour the thickened vinegar/brown sugar over the pork on the platter and serve.