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Black and Tan Pork

3 Pork loin medallions; (2 oz ea), trimmed
2 oz Seasoned flour -; (salt, pepper, & Lawry's)
1 1 ounce whol butter
2 oz Guiness stout beer
2 oz Harp Lager
2 oz Heavy cream
2 oz Fresh carrots; (carved in the shape of footballs)
2 oz Baking potatoes; (carved in the shape of footballs)
3 Shamrocks; (carved out of green pepper)
Salt and pepper to taste

Heat pan with whole butter. Dredge pork in seasoned flour and saute until golden brown. Add two beers to deglaze pan and stir in cream and small amount of butter. Add vegetables (pre cooked) to heat. When sauce has thickened remove and place on serving platter. Top with sauce and garnish with green pepper shamrocks.

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