Pork Tenderloin Medallions Recipe

5 1 2
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Pork Tenderloin Medallions Recipe

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5 1 2
Publisher Photo
“As a busy mom, I’m always on the look out for elegant dishes that are quick to make for a special occasion,” relates Diane Peterson of Hudsonville, Michigan. “This delicious breaded pork can be made in minutes.”
MAKES:
3-4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
3-4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

4 ounce-weight: 377 calories, 18g fat (8g saturated fat), 139mg cholesterol, 648mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 28g protein.

  • 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 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
  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.
Originally published as Pork Tenderloin Medallions in Simple & Delicious July/August 2006, p26

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katlaydee3 User ID: 3741999 145211
Reviewed Nov. 4, 2012

"This is an excellent recipe. I made it without mushrooms but still used the wine/lemon sauce and served it over buttered egg noodles."

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