Medallions Of Pork Tenderloins Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Pork tenderloin, well-trimmed
1/2 tsp: Black pepper,
2 each: Eggs,
1 cup: Bread crumbs, dry
2 tbsp: Oilve oil,
1/2 lbs: Mushrooms, sliced
2 tbsp: Parsley, minced fresh
1 tsp: Salt,
1/2 cup: Flour, all-purpose
1/4 cup: Water,
6 tbsp: Butter or margarine,
1/2 cup: White wine, dry
1 tbsp: Lemon juice,
Directions:
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 from luhu.jp
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 from luhu.jp