1 pork tenderloin (cut into 1.5’ slices)

1/2 cup La Vigne Persimmon Chipotle

6 Carrots

3 bunches Green onions

Toasted Sesame seeds

1 TBSP Soy sauce

1 tsp Sugar

Cilantro to garnish

2TBSP oil

 

Veal Chops:
Pan sear tenderloins until done. Dry under broiler and brush with La Vigne Persimmon Chipotle. Watch closely so as not to burn. Then sprinkle with toasted sesame seeds.
Clean & cut the green onions into 2 1/2" lengths. Do the same for the carrots.
Heat a sauté pan on high. Add 1-2 TBSP oil. Add carrots $ toss for about 2 minutes.
Add green onions and cook about 1 minute.

Add soy sauce and sugar. Cook for 30 seconds more.Put on plate to serve.To serve with rice or noodles, put carrots and onions on top. Garnish with Cilantro and persimmon glazed tenderloins.