Medallions of Pork Tenderloins
Submitted by passango
Breaded pork tenderloin medallions pan-fried in butter and olive oil, then topped with a white wine mushroom sauce finished with lemon juice. Classic bistro technique, weeknight timing.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minThese pork tenderloin medallions get the full bistro treatment: dredged in seasoned flour, dipped in egg, coated in breadcrumbs, and pan-fried in butter and olive oil until golden and crisp. The real star is the pan sauce built from what’s left behind.
After the medallions come out, deglaze the pan with dry white wine. Those browned bits stuck to the bottom are pure concentrated flavor. Scrape them up as the wine reduces by half, then add sliced mushrooms and cook for two minutes. A tablespoon of lemon juice goes in at the very end, adding brightness that cuts through the richness of the breading and butter.
Press the breadcrumbs firmly onto each medallion with the heel of your palm. This sounds fussy, but it’s what keeps the coating from falling off in the pan. Let them dry for 10 minutes after breading so the crust sets.
Pro Tips
- Pat the pork completely dry before dredging. Wet meat won’t hold the flour, and the whole coating slides off.
- Don’t move the medallions for 8 full minutes per side. Let the crust develop without disturbing it.
- Use a mix of butter and oil. Butter alone burns at pan-frying temperatures, but the oil raises the smoke point.
- Drain the fried medallions on paper towels while you make the sauce. Soggy bottoms ruin the crunch.
Variations
- Creamy version: Stir 2 tablespoons of heavy cream into the reduced wine sauce before adding the mushrooms.
- Chicken swap: Use pounded chicken cutlets instead of pork medallions. Reduce cook time to 5-6 minutes per side.
- Caper butter: Add 1 tablespoon of drained capers with the lemon juice for a piccata-style finish.
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.
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