Recipe - Pork With Berry Inferno Sauce (Mike Reehthunder Bay Grille

4 sl Pork loin; (2 ounces each)
1 tablespoon Fine chopped onion
Flour as needed for dredging
Chef salt to taste
1 ounce Butter or olive oil
4 ounce Berries Inferno sauce
One half ounce Chambord liquor

Cut pork loin into 2 oz. slices. Season with Chef salt. Dredge in flour.
Heat skillet and add butter or oil. Saute pork about 2 minutes on each side
and remove. Add onions, flambe with Chambord liquor. Add inferno sauce.
Heat and serve over pork.

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