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Title: Country Weekly Pork & Plum Sauce
Categories: Pork, Fruits, Squash, Sauces, Citrus
Yield: 4 Servings

2 sm Nugget or kent pumpkins; in
- wedges
2 md Zucchini; in thick slices
12 Asparagus spears
60 g Butter; chopped (2 tb)
2 ts Seasoning *
1 tb Olive oil
1 ts Fresh garlic; crushed
1 ts Fresh ginger; grated
4 Pork schnitzels
250 g Plum sauce

* I suppose your favourite seasoning blend. I'd probably
use Tony Chachere's or Zatarians. Others might prefer
some variety of Mrs. Dash or one of the Maggi blends.

Arrange the pumpkin around the edge of a large
microwave-safe pie dish.

Arrange the zucchini next to the pumpkin and fill the
centre with asparagus spears.

Place pieces of butter over the vegetables and sprinkle
with seasoning.

Cover with microwave-safe plastic wrap and microwave on
high for 9 minutes. Let stand for 5 minutes.

While vegetables are cooking, heat oil in a heavy-based
pan and add garlic and ginger, stirring, cook for 30
seconds.

Add pork schnitzels and cook for 4 minutes each side, or
until golden brown and cooked through.

Pour the plum sauce over the schnitzels and cook for a
further 5-10 minutes.

Place pork on a serving plate with vegetables, garnish
with lemon and serve.

Chicken thigh filets could be used instead of pork.

From: http://www.weeklytimesnow.com.au

Uncle Dirty Dave's Archives

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... Don't worry abut perfection. Nature doesn't grow in straight lines.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)