- 2 lb. Boar loin
- ½ cup teriyaki marinade
- 1/8 tsp. white pepper
- 1/8 cup teriyaki glaze
- Canola oil
- 1/8 cube margarine
- 2 cloves garlic
- 1/8-cup Madeira wine
Cut long into medallions, cross-grain, and shape with meat hammer. Sprinkle with white pepper.
Brown both sides of meat in skillet with canal oil over medium heat and remove.
Add garlic cloves to pan and stir.
Return meat to pan and heat for 2 minutes, turning several times. Lower heat and cook for 2 more minutes.
Add teriyaki marinade and let cook into meat.
Remove meat and place in serving dish.
Add teriyaki glaze, margin, and wine to pan, stirring constantly. When heated through, pour over meat.
Serve as main course with a green vegetable and boiled potatoes.