pork tenderloin with lemon and mushrooms

Medallions of Pork Tenderloins

Delicious breaded and fried pork tenderloin medallions are served with a lemon sauce and garnished with parsley. This is a great dish for a busy weekend meal.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients:

2 pounds Pork tenderloin, trimmed and cut in 1/2-inch medallions
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
2 large eggs
1/4 cup water
1 cup fine dry bread crumbs
5 tablespoons butter
3 tablespoon olive oil
1/2 cup dry white wine
1/2 cup chicken broth
8 to 12 ounces sliced mushrooms
1 tablespoon fresh lemon juice
2 tablespoons fresh chopped parsley

Instructions:

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 crumb stick; let stand for 10 minutes to dry.

Heat butter and oil in a large skillet; saute medallions 8 minutes per side. If you do this in 2 batches, use about half the oil and butter for each batch.

Remove the pork tenderloin; drain on paper towels, then transfer to platter and keep warm.

Add wine to pan; deglaze over high heat, scraping brown bits from bottom and sides of pan. Add chicken broth. Continue simmering for 1 minute; add mushrooms and cook, stirring, for 2 to 3 minutes, until tender.

Add lemon juice and cook 1 minute, stirring.

Taste the sauce and season with salt and/or pepper, as needed. Drizzle tenderloin medallions with sauce and garnish with parsley for serving.

Serve with hot buttered noodles and spinach or your choice of a side vegetable. Serves 6.