Shelly's Recipe

SEARED PORK LOIN WITH IRISH CREME SAUCE

Category: Roasts/Tenderloins - Pork

7-8 oz pork (1/4 inch thick medallions)
2 cups Half & Half
1/4 cup Irish Creme liquor
Salt, pepper, garlic
Slurry Mixture: Mix 1/4 cup water and 1/4 cup corn starch)

Season pork medallions with salt, pepper and garlic. Add to skillet over medium heat until browned. Add Half & Half and Irish Cream and bring to a simmer. Add slurry mixture until medium consistency. Serve atop favorite pasta.