Serving Size : 6
- 2 pounds Pork tenderloin -- well-trimmed
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 cup Flour -- all-purpose
- 2 Eggs
- 1/4 cup Water
- 1 cup Bread crumbs -- dry
- 6 tablespoons Butter or margarine
- 2 tablespoon Olive oil
- 1/2 cup White wine -- dry
- 1/2 pound Mushrooms -- sliced
- 1 tablespoon Lemon juice
- 2 tablespoon Parsley -- minced fresh
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.
I used Italian bread crumbs and they were very tasty. The topping ends up being less of a sauce and more just seasoned mushrooms, which I wasn't too sure about at first. But they added a nice flavor to the crispy rounds.
Enjoy and let me know what you think!
