Shelly's Recipe

MEDALLIONS OF PORK TENDERLOIN

Category: Roasts/Tenderloins - Pork

2 lb pork tenderloin, well trimmed
2 tsp salt
1/2 tsp pepper
1/2 cup flour
2 eggs
1/4 cup water
1 cup dry bread crumbs
6 tbsp butter
2 tbsp olive oil
1/2 cup dry white wine
1/2 lb mushrooms, sliced
1 tbsp lemon juice
2 tsp parsley, minced

Pat meat dry with paper towels. Combine salt, pepper and flour. Dredge medallions in flour, shaking off excess. Beat eggs with water, dip medallions in egg and coat with bread crumbs. Press medallions with heal of palm to make crumb stick, dry 10 minutes.

Heat butter and oil in Dutch oven, saute 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. Serves 6