RENO, Nev. (KOLO) - Reno Recipes’ chefs Jonathan Chapin and Daryl Butterfield make pork tenderloin apricot–apple hash with fried eggs. Laura Cap from Washoe County Foster Care joins the KOLO Cooks chefs. They’re hosting a Fam Fest on Sunday, Sept. 17 at Sparks Marina to spread the word about the need for foster families in our community.

Ingredients

1 lb pork tenderloin, cut into bite-size cubes

3 medium potatoes, diced small

1 medium onion, diced

2 Tbsp butter (or olive oil)

1 apple, diced

½ cup apricots (dried or fresh), diced

2 cloves roasted garlic, mashed

1 tsp MamaRay’s seasoning (or your favorite all-purpose blend)

1 tsp fresh oregano, chopped

4 eggs (for frying)

Pinch of chili flakes (optional, for heat)

Salt & black pepper, to taste

Directions

Season pork cubes with

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