German Schweinepfeffer (Peppered Pork)

Chef Tell Erhardt won the Culinary Olympics in 1970 in Stuttgart, Germany, with this delicious recipe for pork.

• Ready In: 20 mins
• Serves: 2-4

Ingredients

• 2  tablespoons  vegetable oil
• 12  ounces  pork loin, cut into thin slices
• 1  cup  thinly sliced mushroom
• 1  cup  chopped onion
•  cracked black pepper
•  salt
• 1⁄2 cup red wine
• 1⁄2 cup  chopped parsley

Directions

1. Heat a large skillet over high heat until very hot. Carefully add the oil and then the pork strips.
2. Add the mushrooms, onions, pepper, and salt. Continue cooking for 2 to 3 minutes, or until cooked through, stirring frequently.
3. 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.
4. Entertaining With Regis & Kathie Lee.