Traveling Across

Medallions of Pork Tenderloins

Home >> Recipes >> Pork Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


2 pounds pork tenderloin (well trimmed)
1 teaspoon salt
½ teaspoon black pepper
½ cup flour all purpose
2 eggs
¼ cup water
1 cup bread crumbs (dry)
6 tablespoons butter or margarine
2 tablespoons olive oil
½ cup white wine (dry)
½ pounds mushrooms (sliced)
1 tablespoon lemon juice
2 tablespoons parsley (minced fresh)


Dry meat 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 heel of palm to make crumbs 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.

Makes 6 servings

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.