Medallions of Pork Tenderloins
Recipe type: Pork
Serves: 6
  • 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
  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.
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.