"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
Pork tenderloin Spicy brown or grey poupon mustard flour 1/4 c. oil
Cut pork tenderloin into 1/2 inch thick slices and season with salt and pepper. Spread mustard over all. Dredge the pork slices in flour and cook over medium-high heat in the oil for about 3 minutes on each side. Serve immediately.
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