| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Dutch |
Creole, Meats |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork tenderloin,well-trimmed |
| 1/2 |
ts |
Black pepper |
| 2 |
|
Eggs |
| 1 |
c |
Bread crumbs,dry |
| 2 |
tb |
Oilve oil |
| 1/2 |
lb |
Mushrooms,sliced |
| 2 |
tb |
Parsley,minced fresh |
| 1 |
ts |
Salt |
| 1/2 |
c |
Flour,all-purpose |
| 1/4 |
c |
Water |
| 6 |
tb |
Butter or margarine |
| 1/2 |
c |
White wine,dry |
| 1 |
tb |
Lemon juice |
|
2 |
minutes, stirring. |
INSTRUCTIONS
1. 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.
6. 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
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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