Medallions Of Pork Tenderloins
By: Maven
Published: Saturday, December 12, 2009 - 12:55am

Ingredients




2 pounds Pork tenderloin,well-trimmed
1/2 teaspoon Black pepper
2 Eggs
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

Preparation

1 1. Dry meat with paper towels. 2 2. Combine salt, pepper and flour; dredge medallions in flour, shaking off excess. 3 3. Beat eggs with water; dip medallions in egg and coat with bread crumbs. 4 4. Press medallions with heel of palm to make crumb stick; dry 10 minutes. 5 5. Heat butter and oil in Dutch oven; saute medallions 8 minutes per side. 6 6. Remove meat; drain on paper towels, transfer to heated platter and keep warm. 7 7. Add wine to pan; deglaze over high heat, scraping brown bits from bottom and sides of pan. 8 8. When liquid is reduced by half (about 3 minutes), add mushrooms and cook 2 minutes, stirring. 9 9. Add lemon juice and cook 1 minute, stirring. 10 10. Correct seasonings, pour sauce over meat and garnish with parsley.