CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs |
Dutch |
Creole, Meats |
6 |
Servings |
INGREDIENTS
2 |
lb |
Pork tenderloin, well-trimmed |
1/2 |
t |
Black pepper |
2 |
|
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 |
INSTRUCTIONS
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. 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. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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