| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 4 |
|
Medallions of pork; (2 oz ea) |
| 1/2 |
c |
Seasoned flour |
| 1 |
tb |
Fine diced onion |
| 1/4 |
c |
Peeled; seeded tomatoes |
| 1/4 |
c |
Sliced mushrooms |
| 1 |
tb |
Green onion |
| 1 |
ts |
Chopped parsley |
| 1/4 |
c |
Cabernet Sauvignon |
| 1 |
oz |
Butter to saute |
|
|
Chef salt to taste |
| 1/4 |
ts |
Fresh garlic |
| 4 |
oz |
Beef gravy |
INSTRUCTIONS
Cut and pound medallions from pork tenderloin. Heat butter in saute pan.
Dredge pork in flour and place in saute pan. Saute pork for about 2 minutes
on each side. Cook until medium well - about 155 degrees. Remove pork from
pan and add onion, mushroom, green onion, chopped parsley, garlic, and red
wine. Cook until most of liquid evaporates and add beef gravy. Heat
thoroughly and serve over pork.
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