Pork cabernet (chef mike reeh/thunder bay)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Medallions of pork; (2 oz ea) | |
| ½ | cup | Seasoned flour |
| 1 | tablespoon | Fine diced onion |
| ¼ | cup | Peeled; seeded tomatoes |
| ¼ | cup | Sliced mushrooms |
| 1 | tablespoon | Green onion |
| 1 | teaspoon | Chopped parsley |
| ¼ | cup | Cabernet Sauvignon |
| 1 | ounce | Butter to saute |
| Chef salt to taste | ||
| ¼ | teaspoon | Fresh garlic |
| 4 | ounces | Beef gravy |
Directions
Cut and pound medallions from pork tenderloin. Heat butter in saute pan.
Dredge pork in flour and place in saute pan. Saute pork for about 2 minutes on each side. Cook until medium well - about 155 degrees. Remove pork from pan and add onion, mushroom, green onion, chopped parsley, garlic, and red wine. Cook until most of liquid evaporates and add beef gravy. Heat thoroughly and serve over pork. Converted by MC_Buster.
Converted by MM_Buster v2.0l.