Medallions Of Pork Tenderloins

Course : Cajun
Serves: 6
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Ingredients:

2 pounds pork tenderloin -- well-trimmed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup flour -- all-purpose
2 large eggs
1/4 cup water
1 cup bread crumbs -- dry
6 tablespoons butter or margarine
2 tablespoons olive oil
1/2 cup white wine -- dry
1/2 pound mushrooms -- sliced
1 tablespoon lemon juice
2 tablespoons parsley -- minced fresh
 

Preparation / 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; sauté 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.


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