| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Garden2 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork tenderloin |
|
|
Salt and pepper |
| 1/4 |
c |
Flour |
| 2 |
tb |
Olive oil |
|
|
=== SAUCE === |
| 2 |
tb |
Diced shallots |
| 1/4 |
c |
White wine; (or apple juice |
|
|
For the kids) |
| 2 |
tb |
Yellow mustard |
INSTRUCTIONS
Preparation for the tenderloin: Season pork tenderloin with salt and
pepper. Thinly slice tenderloin into 1/4-inch medallions. Add oil to
skillet. Lightly flour both sides of pork medallions. Place medallions into
hot oiled skillet, cook about two minutes per side or until lightly browned
on both sides. These will cook quickly. Flip over when browned, about one
minute each side, or until juice runs clear. Do not overcook, as pork will
become tough. Remove medallions from skillet and reserve pan juices for
sauce. Preparation for the sauce: Add to pan juices, shallots, white wine
(or apple juice) and yellow mustard. White wine will thin sauce. Pour sauce
over medallions and serve. Serves 4.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 164
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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