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Receta Medallions Of Pork Tenderloins
by Global Cookbook

Medallions Of Pork Tenderloins
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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.