Medallions of pork tenderloins Recipe

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Medallions of pork tenderloins

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Creole & Cajun, Meats, Pork, Southern

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Ingredients:

2	lbs	Pork tenderloin, well-trimmed
1/2	tbsp	Black pepper
2	each	Eggs
1	cup	Bread crumbs, dry
2	tbsp	Oilve oil
1/2	lbs	Mushrooms, sliced
2	tbsp	Parsley, minced fresh
1	tbsp	Salt
1/2	cup	Flour, all-purpose
1/4	cup	Water
6	tbsp	Butter or margarine
1/2	cup	White wine, dry
1	tbsp	Lemon juice

Procedures:

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.