Medallions Of Pork Tenderloins

Recipe Ingredients

2 lbs	908g / 32oz	Pork tenderloin - well-trimmed
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Black pepper
1/2 cup	31g / 1.1oz	Flour - all-purpose
2		Eggs
1/4 cup	59ml	Water
1 cup	146g / 5.1oz	Bread crumbs - dry
6 tablespoons	90ml	Butter or margarine
2 tablespoons	30ml	Olive oil
1/2 cup	118ml	White wine - dry
1/2 lb	227g / 8oz	Mushrooms - sliced
1 tablespoon	15ml	Lemon juice
2 tablespoons	30ml	Parsley - minced fresh

Recipe Instructions

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.

Source:
Betty Groh

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