German Schweinepfeffer Peppered Pork

Chef tell erhardt won the culinary olympics in 1970 in stuttgart, germany, with this delicious recipe for pork.

Heat a large skillet over high heat until very hot.

Carefully add the oil and then the pork strips.

Add the mushrooms , onions , pepper , and salt.

Continue cooking for 2 to 3 minutes , or until cooked through , stirring frequently.

Using a slotted spoon , remove the pork from the skillet and keep warm.

Add the wine to the skillet and continue cooking until the mixture is reduced by half.

Stir in the parsley , then return the meat to the skillet.

Serve with freshly cooked noodles or spatzle.

Makes 2 to 4 servings.

Entertaining with regis & kathie lee.

vegetable oil, pork loin, mushroom, onion, cracked black pepper, salt, red wine, parsley