Porcine Champeaus:
1 pound boneless pork loin, sliced 1 inch thick
2 cups cherry cola
3 tablespoons instant meat tenderizer
3 tablespoons dry mustard
1 6 ounce can apricots
1/2 cup sugar
1 package puff pastry
1 egg
Thaw puff pastry for 20 minutes. Cut into circles and brush with egg mixed with 1 tablespoon of water. Bake at 400F for 20 minutes or until golden brown. Marinate pork loins for 20 minutes in cherry cola. Remove from cola. Sprinkle and rub evenly with meat tenderizer and dry mustard. Puree apricots and blend with 1/2 cup sugar. Spoon over pork loins. Bake at 350F for 30 to 45 minutes or until a meat thermometer registers 160 degrees. Remove from oven. Place on a serving dish and top with puff pastry. Garnish as desired. Serve with apricot salsa.
Apricot Salsa:
1/2 cup apricot preserves
1/4 chopped green onions
1/4 cup finely chopped jalapeno peppers
1 tablespoon lemon juice
1 teaspoon lemon peel
1 teaspoon mincedgarlic
1/4 teaspoon ginger
1/8 teaspoon salt
Combine the ingredients together in a bowl and serve with Porcine Champeaus.
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