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Pork with Berry Inferno Sauce

4 sl Pork loin; (2 ounces each)
1 tb Fine chopped onion
Flour as needed for dredging
Chef salt to taste
1 oz Butter or olive oil
4 oz Berries Inferno sauce
1/2 oz Chambord liquor

Cut pork loin into 2 oz. slices. Season with Chef salt. Dredge in flour. Heat skillet and add butter or oil. Saute pork about 2 minutes on each side and remove. Add onions, flambe with Chambord liquor. Add inferno sauce. Heat and serve over pork.

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