Medallions Of Pork Tenderloins

Course : Cajun
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cajun Recipes