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Medallions of Pork Tenderloins

Yields:6 servings
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Recipe Cooking TimePreparation30 minutes
Cooking30 minutes
Ready In60 minutes
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Ingredients

2 pounds pork tenderloin well-trimmed
1/2 teaspoon black pepper
2 large eggs
1 cup bread crumbs
2 tablespoons olive oil
1/2 pound mushrooms sliced
2 tablespoons parsley leaves minced fresh
1 teaspoon salt
1/2 cup flour, all-purpose
1/4 cup water
6 tablespoons butter or margarine
1/2 cup white wine dry
1 tablespoon lemon juice

Directions

Dry meat with paper towels.

Combine salt, pepper and flour; dredge medallions in flour, Beat eggs with water; dip medallions in egg and coat with bread crumbs.

Press medallions with heel of palm to make crumb stick; dry 10 minutes.

Heat butter and oil in Dutch oven; sauté medallions 8 minutes per side.

Remove meat; drain on paper towels, transfer to heated platter and keep warm.

Add wine to pan; deglaze over high heat, scraping brown bits from bottom and sides of pan.

When liquid is reduced by half (about 3 minutes), add mushrooms and cook 2 minutes, stirring.

Add lemon juice and cook 1 minute, stirring.

Correct seasonings, pour sauce over meat and garnish with parsley.

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abm888

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Caramel Chocolate Brownies

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Reviewed by abm888