Pork Tenderloin Medallions Recipe

Ingredients

• 1 pound pork tenderloin
• 1/4 cup 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 Crisco® Pure 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

• 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.
• 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.
• 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.

Pork Tenderloin Medallions published in Simple & Delicious July/August 2006, p26