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                      MEDALLIONS OF PORK TENDERLOINS

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Creole                           Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Pork tenderloin,well-trimmed
     1/2   t            Black pepper
   2       ea           Eggs
   1       c            Bread crumbs,dry
   2       T            Oilve oil
     1/2   lb           Mushrooms,sliced
   2       T            Parsley,minced fresh
   1       t            Salt
     1/2   c            Flour,all-purpose
     1/4   c            Water
   6       T            Butter or margarine
     1/2   c            White wine,dry
   1       T            Lemon juice

  1. Dry meat with paper towels.  
  2. Combine salt, pepper and flour; dredge medallions in flour,
  shaking off excess.  
  3. Beat eggs with water; dip medallions in egg and coat with bread
  crumbs.  
  4. Press medallions with heel of palm to make crumb stick; dry 10
  minutes.  
  5. Heat butter and oil in Dutch oven; saute medallions 8 minutes per
  side.  
  6. Remove meat; drain on paper towels, transfer to heated platter and
  keep warm.  
  7. Add wine to pan; deglaze over high heat, scraping brown bits from
  bottom and sides of pan.  
  8. When liquid is reduced by half (about 3 minutes), add mushrooms
  and cook 2 minutes, stirring.  
  9. Add lemon juice and cook 1 minute, stirring.  
  10. Correct seasonings, pour sauce over meat and garnish with
  parsley.  
 


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