Family Tested & Approved
medium onion, chopped
Clean pork and cut into strips.
In separate bowl, combine the Parmesan, 1 tsp. pepper, bread crumbs, & ginger.
Heat 1/2 cup oil and soy sauce in fry pan.
Dip pork strips in egg and then in bread crumb mixture.
Fry in oil & soy sauce until meat is no longer pink and coating is golden brown.
Place on paper towel to drain. Keep warm.
Use 1/2 cup wine to de-glaze the pan. Pour drippings in small container, straining out any small pieces.
Add another 1/2 cup oil into fry pan. Saute onion and mushrooms.
Add balsamic vinegar and simmer for 5 mins.
Add another 1/2 cup wine (or a little more if you wish.)
Squeeze juice from 1/2 of the orange into pan. Add walnuts and 1 tsp pepper.
Add the drippings, mustard and marmalade.
Remove segments from the other half of the orange and add to pan.
Heat through. Serve meat over rice topped with the sauce mixture.