Medallions of Pork Tenderloins
 
Author:
Recipe type: Pork
Serves: 6
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
  • 1/2 Cup white wine, dry
  • 1 Tablespoon lemon juice
Instructions
  1. 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 breadcrumbs.
  4. Press medallions with heel of palm to make crumb stick; dry 10 minutes.
  5. Heat butter and oil in Dutch oven; sautT 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.
  9. Correct seasonings, pour sauce over meat and garnish with parsley.
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