*  Exported from  MasterCook  *
 
                       MEDALLIONS OF PORK TENDERLOINS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Creole                           Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Pork tenderloin,well-trimmed
      1/2   t            Black pepper
    2       ea           Eggs
    1       c            Bread crumbs,dry
    2       T            Oilve oil
      1/2   lb           Mushrooms,sliced
    2       T            Parsley,minced fresh
    1       t            Salt
      1/2   c            Flour,all-purpose
      1/4   c            Water
    6       T            Butter or margarine
      1/2   c            White wine,dry
    1       T            Lemon juice
 
   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.
  
 
 
                    - - - - - - - - - - - - - - - - - -