Medallions of Pork Tenderloins

Ingredients

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.

Nutrition Facts

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