| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Portuguese |
Pork, Curtis grac |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork tenderloin; trimmed |
| 2 |
tb |
Flour |
|
|
Salt and pepper and paprika |
| 1 |
tb |
Butter |
| 1 |
|
Onion; sliced |
| 1/2 |
lb |
Mushroom; sliced |
| 2/3 |
c |
Dry white wine |
| 1/4 |
ts |
Rosemary |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Parsley; chopped |
INSTRUCTIONS
Season flour with salt, pepper and paprika. Roll tenderloin in seasoned
flour. Saute pork in butter until golden brown. Add sliced onions and
mushrooms. Saute for a minute or two. Add wine and rosemary. Cover and cook
over low heat for 45 to 60 minutes, or until done. Add lemon juice and
parsley just before serving.
Recipe by: Cooking with Curtis Grace, p91 Posted to MC-Recipe Digest V1
#694 by Robin Greene <gringo@interaccess.com> on Jul 27, 1997
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