*  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.


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