Medallions of pork tenderloins
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pork tenderloin,well-trimmed |
| ½ | teaspoon | Black pepper |
| 2 | eaches | Eggs |
| 1 | cup | Bread crumbs,dry |
| 2 | tablespoons | Oilve oil |
| ½ | pounds | Mushrooms,sliced |
| 2 | tablespoons | Parsley,minced fresh |
| 1 | teaspoon | Salt |
| ½ | cup | Flour,all-purpose |
| ¼ | cup | Water |
| 6 | tablespoons | Butter or margarine |
| ½ | cup | White wine,dry |
| 1 | tablespoon | Lemon 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.