Tonight I tried something new.  A stir-fry with pork and vegetables and a Tequila Pepper Jelly sauce.  Here’s how to make it:

Cook 1 pound of boneless pork (I used the broiler or you might opt to cook it in the skillet).  Cut in to bite size pieces – set aside.

Melt 3 Tablespoons of butter in a large skillet.  When melted add 4 cups of cut up vegetables (I used mushrooms, carrots and broccoli, but whatever you like is good), stirring occasionally.

In a small cup, mix 1/4 cup chicken stock with 1 teaspoon cornstarch, stir until smooth.  When the vegetables are almost cooked, add 1 more Tablespoon butter, pork, 1/4 cup white wine, the chicken stock and 1/2 jar of Tequila Pepper Jelly.  Stir until the sauce comes to a boil and thickens up a bit.  Serve over rice or pasta or with roasted red potatoes!