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Ingredientes
- 2 lb Pork tenderloin,well-trimmed
- 1/2 tsp Black pepper
- 2 x Large eggs
- 1 c. Bread crumbs,dry
- 2 Tbsp. Oilve oil
- 1/2 lb Mushrooms,sliced
- 2 Tbsp. Parsley,chopped fresh
- 1 tsp Salt
- 1/2 c. Flour,all-purpose
- 1/4 c. Water
- 6 Tbsp. Butter or possibly margarine
- 1/2 c. White wine,dry
- 1 Tbsp. Lemon juice
Direcciones
- 1. Dry meat with paper towels.
- 2. Combine salt, pepper and flour; dredge medallions in flour, shaking off excess.
- 3. Beat Large eggs with water; dip medallions in egg and coat with bread crumbs.
- 4. Press medallions with heel of palm to make crumb stick; dry 10 min.
- 5. Heat butter and oil in Dutch oven; saute/fry medallions 8 min per side.
- 6. Remove meat; drain on paper towels, transfer to heated platter and keep hot.
- 7. Add in wine to pan; deglaze over high heat, scraping brown bits from bottom and sides of pan.
- 8. When liquid is reduced by half (about 3 min), add in mushrooms and cook 2 min, stirring.
- 9. Add in lemon juice and cook 1 minute, stirring.
- 10. Correct seasonings, pour sauce over meat and garnish with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 6 servings | |
| Calories 417 | |
| Calories from Fat 154 | 37% |
| Total Fat 17.46g | 22% |
| Saturated Fat 9.06g | 36% |
| Trans Fat 0.03g | |
| Cholesterol 193mg | 64% |
| Sodium 704mg | 29% |
| Potassium 793mg | 23% |
| Total Carbs 23.19g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.11g | 1% |
| Protein 36.97g | 59% |
