Medallions Of Pork Tenderloins

Photo: Maven

Ingredients

2 pounds Pork tenderloin,well-trimmed

1/2 teaspoon Black pepper

1 cup Bread crumbs,dry

2 tablespoons Oilve oil

1/2 pound Mushrooms,sliced

2 tablespoons Parsley,minced fresh

1 teaspoon Salt

1/2 cup Flour,all-purpose

1/4 cup Water

6 tablespoons Butter or margarine

1/2 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.

6.0 servings

Saturday, December 12, 2009 - 12:55am

Maven