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Pork Tenderloin Medallions

 Pork Tenderloin Medallions
“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.”
3-4 ServingsPrep/Total Time: 30 min.

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

  • 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;

2 of 2

Pork Tenderloin Medallions (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (4 ounces) equals 377 calories, 18 g fat (8 g saturated fat), 139 mg cholesterol, 648 mg sodium, 22 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.