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Medallions of Pork Tenderloins

2 lb Pork tenderloin,well-trimmed
1/2 ts Black pepper
2 ea 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

Dry meat with paper towels. Combine salt, pepper and flour; dredge medallions in flour, shaking off excess. 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; saute 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. 10. Correct seasonings, pour sauce over meat and garnish with parsley.

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