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Medallions Of Pork Tenderloins

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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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