Medallions of Pork Tenderloins

Title:
Medallions of Pork Tenderloins

Yield:
6 Servings

Categories:
Creole,
Meats




Ingredients:





     2 lb Pork tenderloin,well-trimmed


   1/2 ts Black pepper


     2    Eggs


     1 c  Bread crumbs,dry


     2 tb Oilve oil


   1/2 lb Mushrooms,sliced


     2 tb Parsley,minced fresh


     1 ts Salt


   1/2 c  Flour,all-purpose


   1/4 c  Water


     6 tb Butter or margarine


   1/2 c  White wine,dry


     1 tb Lemon juice






 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 bread crumbs.


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


 5. Heat butter and oil in Dutch oven; saute 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.


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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini