*  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   ts           Black pepper
   2                    Eggs
   1       c            Dry bread crumbs
   2       tb           Olive oil
     1/2   lb           Mushrooms -- sliced
   2       tb           Fresh parsley -- minced
   1       ts           Salt
     1/2   c            All-purpose flour
     1/4   c            Water
   6       tb           Butter
     1/2   c            Dry white wine
   1       tb           Lemon juice

  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.  

  Correct seasonings, pour sauce over meat and garnish with parsley.  
 

                   - - - - - - - - - - - - - - - - - -