Medallions of pork tenderloins

6 servings

Ingredients

QuantityIngredient
2poundsPork tenderloin,well-trimmed
½teaspoonBlack pepper
2eachesEggs
1cupBread crumbs,dry
2tablespoonsOilve oil
½poundsMushrooms,sliced
2tablespoonsParsley,minced fresh
1teaspoonSalt
½cupFlour,all-purpose
¼cupWater
6tablespoonsButter or margarine
½cupWhite wine,dry
1tablespoonLemon juice

Directions

1. Dry meat with paper towels. 2. Combine salt, pepper and flour; dredge medallions in flour, shaking off excess.

3. Beat eggs with water; dip medallions in egg and coat with bread crumbs.

4. Press medallions with heel of palm to make crumb stick; dry 10 minutes.

5. Heat butter and oil in Dutch oven; saute medallions 8 minutes per side.

6. Remove meat; drain on paper towels, transfer to heated platter and keep warm.

7. Add wine to pan; deglaze over high heat, scraping brown bits from bottom and sides of pan.

8. When liquid is reduced by half (about 3 minutes), add mushrooms and cook 2 minutes, stirring.

9. Add lemon juice and cook 1 minute, stirring. 10. Correct seasonings, pour sauce over meat and garnish with parsley.