Pork Tenderloin Medallions |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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âAs a busy mom, Iâm always on the look out for elegant dishes that are quick to make for a special occasion,â relates Diane Peterson of Hudsonville, Michigan. âThis delicious breaded pork can be made in minutes.â Ingredients:
1 pound pork tenderloin |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 egg |
2 tablespoons water |
3/4 cup dry bread crumbs |
3 tablespoons butter |
1 tablespoon olive oil |
1/4 pound sliced fresh mushrooms |
2 tablespoons white wine or chicken broth |
2 tablespoons additional chicken broth |
1/2 teaspoon lemon juice |
1 tablespoon minced fresh parsley |
hot cooked pasta, optional |
Directions:
1. Cut pork into 12 pieces; flatten to 1/4-in. thickness. In a shallow bowl, combine flour, salt and pepper. In another bowl, beat egg and water. Place bread crumbs in a third bowl. Coat pork with flour mixture, dip in egg and then coat with crumbs.
2. In a large skillet over medium-low heat, cook pork in butter and oil for 6-7 minutes on each side or until juices run clear. Remove and keep warm.
3. Add the mushrooms, wine or broth and additional broth to skillet; stir to loosen browned bits. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Stir in lemon juice and parsley; cook 2-3 minutes longer or until heated through. Pour over pork. Serve with pasta if desired. Yield: 3-4 servings.
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