Medallions of pork tenderloins

Yield: 6 servings

Measure 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

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.

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