As seen of Fox2 Live @ 11 on Tuesday December 27, 2005

3 - oz pieces of pork tenderloin

1c seasoned flour

1oz olive oil

1c peanut oil

3 pieces vegetable ravioli

1oz. cranberry relish

3oz. cider bourbon sauce

Method

Dredge pork in seasoned flour.

Heat 1oz olive oil in saute pan or skillet.

Saute pork about 2 minutes per side until cooked through. Set aside. In a separate pan heat 1c peanut oil until just about the smoke point. Cook ravioli until golden brown, drain and hold for service. Place ravioli on serving dish, then place pork in alternating layers with ravioli. Spoon cider bourbon sauce on top of por and ravioli and garnish with cranberry relish.

Cider Bouron Sauce

2 oz cider vinegar

2 qts apple cider

1 qt beef broth

2 lbs granny smith apples peeled and diced

1 oz bourbon

salt & pepper to taste

Combine vinegar and cider. Bring to a boil and cook until reduced by 1/2. Add beef broth and bring to a boil. Cook 10 minutes, reduce heat and add apples, salt, and pepper to taste.

Cranberry Relish

2 c cranberries

1/2 fresh orange cut into quarters

1 c sugar

Combine all ingredients in a food processor and pulse until you reach a relish-like consistency.

Vegetable Ravioli

1 carrot diced

1 zuchini diced

2c baby spinach

salt & pepper to taste

1 tsp chopped garlic

1/4c chopped onions

3oz grated Romano cheese

3oz grated Parmesan cheese

2oz Ricotta cheese

12 sheets thawed won ton dough

Saute all vegetables until tender, add cheeses and allow mixture to cool.

On a dry table, lay sheets of won ton dough. Place 1Tbs of mix on top half of each won ton. Dampen the endges of the dough around filling with water and fold the dry half over the filling. Press down to seal edges.

Prepare as directed above and serve.