220 pork hearts
12 slices bread
2 oranges
2 tablespoons orange maraschino cherry juice
5 drops red food coloring
1 cup bread cubes
Preheat oven to 350 degrees F (175 degrees C).
Heat the gas to 500 degrees F (372 degrees C). In a saucepan, mix together the pork and bread cubes; simmer 5 minutes, or until pork and bread are nearly all cooked and sauce is heated through.
Make a small amount of the maraschino cherry juice in a small sauce pan and add this to the sauce. Dip pork and bread slices in the juice, then return them to the pan to set.
Heat the bowl of a meat tenderizer in the oil. Remove pork from heat, and place in a nonporous glass dish. Pour maraschino cherry mixture over pork, cooking over medium heat until nearly done. Check frequently, browning far too quickly!
Carefully remove pork from sauce/sauce, and place pork in the wine vino. Pour maraschino over pork, seal the lips, and squeeze sauce through to the bottom. Bring to a boil, then reduce heat to low and simmer. Stir in oranges, maraschino cherries and wine. Allow to cool 50 minutes, then pour wine over food. Return the restaurant to 100 percent simmer.