Medallions of Pork Tenderloins

Rate this recipe, your opinion countsPrint this recipeSend this recipe via email
Time to Prepare this Recipe 60 minutes Prep: 30 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 462 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
Recipe Photos Be the first to add a photo of this recipe!

Ingredients

2 pounds pork tenderloin well-trimmed
1/2 teaspoon black pepper
2 large eggs
1 cup bread crumbs
2 tablespoons olive oil
1/2 pound mushrooms sliced
2 tablespoons parsley leaves 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

Directions

Dry meat with paper towels.

Combine salt, pepper and flour; dredge medallions in flour, Beat eggs with water; dip medallions in egg and coat with bread crumbs.

Press medallions with heel of palm to make crumb stick; dry 10 minutes.

Heat butter and oil in Dutch oven; sauté medallions 8 minutes per side.

Remove meat; drain on paper towels, transfer to heated platter and keep warm.

Add wine to pan; deglaze over high heat, scraping brown bits from bottom and sides of pan.

When liquid is reduced by half (about 3 minutes), add mushrooms and cook 2 minutes, stirring.

Add lemon juice and cook 1 minute, stirring.

Correct seasonings, pour sauce over meat and garnish with parsley.

Add your comment

Email Address

(optional)

(optional)



characters left


D7210a6a444383b32c94b698de94f70f63f81ef4
 

Categories this recipe belongs to

Nutrition Facts

Serving Size 267g
Amount per Serving
Calories 462 46% of calories from fat
% Daily Value*
Total Fat 24.0g36%
 Saturated Fat 10.0g52%
 Trans Fat 0.0g
Cholesterol 199mg66%
Sodium 708mg29%
Total Carbohydrate 23.0g8%
 Dietary Fiber 2.0g6%
 Sugars 2.0g
Protein 39.0g77%
Vitamin A 11%  Vitamin C 8%
Calcium 6%  Iron 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review

Last Recipes Viewed

Recipe Bite

Quick Conversion Guide For Australian (Aussie) Measurements

by Recipe Help Center Recipe Help Center

Here is a quick guide for help converting between Australian, British and US style measurements....

read more...

mkitty

Member Review

****

Bisque Lobster or Other

1. After you boil veggies remove and put in the blender and puree. This helps add thickness, especially if you are trying to reduce fat, then add back in. 2. Do not use tomatoes past or food coloring. 3. use lobster stock instead of or to supplement chic stock. 4. Try using Dry Vermouth for wine. 5. I used this recipe and added salmon

Cheesy Roasted Vegetable Tart recipe
Recipe Photo
Recipe Photo