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60 minutes
Prep: 30 minutes
Cook: 30 minutes
462 calories per serving view nutrition facts
6 servings
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| 2 | pounds | pork tenderloin | well-trimmed |
| 1/2 | teaspoon | black pepper | |
| 2 | large | eggs | |
| 1 | cup | bread crumbs | |
| 2 | tablespoons | olive oil | |
| 1/2 | pound | mushrooms | sliced |
| 2 | tablespoons | parsley leaves | minced fresh |
| 1 | teaspoon | salt | |
| 1/2 | cup | flour, all-purpose | |
| 1/4 | cup | water | |
| 6 | tablespoons | butter | or margarine |
| 1/2 | cup | white wine | dry |
| 1 | tablespoon | lemon juice |
Dry meat with paper towels.
Combine salt, pepper and flour; dredge medallions in flour, Beat eggs with water; dip medallions in egg and coat with bread crumbs.
Press medallions with heel of palm to make crumb stick; dry 10 minutes.
Heat butter and oil in Dutch oven; sauté medallions 8 minutes per side.
Remove meat; drain on paper towels, transfer to heated platter and keep warm.
Add wine to pan; deglaze over high heat, scraping brown bits from bottom and sides of pan.
When liquid is reduced by half (about 3 minutes), add mushrooms and cook 2 minutes, stirring.
Add lemon juice and cook 1 minute, stirring.
Correct seasonings, pour sauce over meat and garnish with parsley.
| % Daily Value* | |
| Total Fat 24.0g | 36% |
| Saturated Fat 10.0g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 199mg | 66% |
| Sodium 708mg | 29% |
| Total Carbohydrate 23.0g | 8% |
| Dietary Fiber 2.0g | 6% |
| Sugars 2.0g | |
| Protein 39.0g | 77% |
| Vitamin A | 11% | Vitamin C | 8% | |
| Calcium | 6% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Sage is an herb from an evergreen shrub, Salvia officinalis, in the mint family. Its long, grayish-green leaves take on a velvety, cotton-like texture when rubbed (meaning ground lightly and passed through a coarse sieve). ...
