1/2 pound lean meatloin with vegetables
4 meatloins
vegetable oil
1 cup chicken broth
1 teaspoon salt
1/3 cup brandy
2 cloves garlic, minced
1/3 cup crisp Italian-style salad greens
1 teaspoon salt
1/4 teaspoon ground black pepper
Place pork in a large fryer, and add the oil, chicken broth, salt, brandy, garlic, and greens. Cover, and cook on medium heat for 3 to 4 minutes.
Add the bacon bits, and fry until crisp. Remove from heat; drain. Return pork to the hot oil and stir into the pan, then stir into the pan with the vegetables and salt mixture. Add the bacon and tomato sauce; transfer heat to the pan. Return the meatloin to the pan. Sprinkle with the pesto, and serve.