Medallions of Pork Tenderloins

Medallions of Pork Tenderloins

6 Preparation Time :

Categories : Creole Meats

Amount Measure Ingredient -- Preparation Method -- -- --

** NONE **

2 lb Pork tenderloin,well-trimmed

1 ts Salt

1/2 ts Black pepper

1/2 c Flour,all-purpose

2 Eggs

1/4 c Water

1 c Bread crumbs,dry

6 tb Butter or margarine

2 tb Oilve oil

1/2 c White wine,dry

1/2 lb Mushrooms,sliced

1 tb Lemon juice

2 tb Parsley,minced fresh

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. - - - - - - - - - - - - - - - - - -