*  Exported from  MasterCook  *
 
                       Medallions of Pork Tenderloins
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Creole                           Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
 
       2 lb Pork tenderloin,well-trimmed
 
       1 ts Salt
 
     1/2 ts Black pepper
 
     1/2 c  Flour,all-purpose
 
       2    Eggs
 
     1/4 c  Water
 
       1 c  Bread crumbs,dry
 
       6 tb Butter or margarine
 
       2 tb Oilve oil
 
     1/2 c  White wine,dry
 
     1/2 lb Mushrooms,sliced
 
       1 tb Lemon juice
 
       2 tb Parsley,minced fresh
 
  
 
   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.
 
  
 
 
 
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