Title: Medallions of Pork Tenderloins
Categories: Creole Meat
Yield: 6 Servings
| 2 | lb | Pork tenderloin,well-trimmed |
| 1/2 | ts | Black pepper |
| 2 | | Eggs |
| 1 | c | Bread crumbs,dry |
| 2 | tb | Oilve oil |
| 1/2 | lb | Mushrooms,sliced |
| 2 | tb | Parsley,minced fresh |
| 1 | ts | Salt |
| 1/2 | c | Flour,all-purpose |
| 1/4 | c | Water |
| 6 | tb | Butter or margarine |
| 1/2 | c | White wine,dry |
| 1 | tb | Lemon juice |
| 1. Dr | y me | at 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.