Medallions of Pork Tenderloins
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork tenderloin
well-trimmed |
|
| ½ | teaspoon |
black pepper
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
bread crumbs
|
|
| 2 | tablespoons |
olive oil
|
|
| ½ | pound |
mushrooms
sliced |
|
| 2 | tablespoons |
parsley leaves
minced fresh |
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
all-purpose flour
|
|
| ¼ | cup |
water
|
|
| 6 | tablespoons |
butter
or margarine |
|
| ½ | cup |
white wine
dry |
*
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork tenderloin
well-trimmed |
|
| 2.5 | ml |
black pepper
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
bread crumbs
|
|
| 3E+1 | ml |
olive oil
|
|
| 226.8 | g |
mushrooms
sliced |
|
| 3E+1 | ml |
parsley leaves
minced fresh |
|
| 5 | ml |
salt
|
|
| 118 | ml |
all-purpose flour
|
|
| 59 | ml |
water
|
|
| 9E+1 | ml |
butter
or margarine |
|
| 118 | ml |
white wine
dry |
*
|
| 15 | ml |
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.
