• Prep Time:
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  • Serves: 6 Servings

Medallions of Pork Tenderloins

  • Recipe Submitted by on

Category: United States, Meat

 Ingredients List

  • 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. Dry meat with paper towels.
2. Combine salt, pepper and flour; dredge medallions in flour, shaking off
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
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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