Heat a pan with the oil and sauté the onion, garlic, carrot, celery for a few minutes and then add the pork, thyme, and parsley and de glaze this with the sherry and cool, after this is cool mix it with the custard ingredients.
Spray a 9” x 13” with pan spray and place this mix into the molds and bake at 325 degrees F until a toothpick comes out clean, about 30 minutes.
Remove muffins from muffin pan and cool on rack for an hour.
Place one muffin in center of plate and surround with mango coleslaw then serve.
Ingredients
2 1/2 tbsp Brilliance® Cottonseed & canola oil
1/3 cup Peak Fresh Produce® Onion(s), Yellow, small dice
2 1/2 tbsp Peak Fresh Produce® Garlic, minced
1/3 cup Peak Fresh Produce® Carrot(s), peeled, small dice
