Pork Medallions with Mushrooms
(Serves 4, prep 10 min, cook 30 min)
- Two 12-ounce pork tenderloins, cut crosswise into 2-inch-thick medallions and lightly pounded in a plastic bag (when my mom is angry, she hammers the pork well)
- 1 lb. fresh mushrooms, sliced
- 2 tbsp. unsalted butter
- 2 tbsp. olive oil
- ½ tsp. salt and ¼ tsp. freshly ground black pepper
- 3 tbsp. fresh parsley, finely chopped
- 3 tbsp. all-purpose flour, plus more for dusting
- 2 cups warm water
- Bread slices, for serving, recipe below. Plain bread is fine too if you are short on time.
- In a large pot, melt the butter in the olive oil.
- Season the pork medallions with salt and dust them with flour on each side.
- Add the medallions to pot and cook over moderate heat, turning once until browned outside, about 8 minutes.
- Add the mushrooms and pepper.
- Add 2 cups of warm water.
- Cook over moderate heat for about 20 minutes, covered with a lid.
- In a small bowl, mix well 2 tbsp. of flour with ¼ cup water and add to the medallions.
- Stir and cook until the sauce thickens, for about 5 minutes.
- Add fresh parsley.
- Serve right away over sliced bread.
For sliced bread (use recipe below or just use plain bread)
- 2 eggs
- 1 cup milk
- 8 slices of french bread
Stir eggs and milk, quick dip the bread slices in this mixture and
bake on the griddle until brown on both sides.
Copyright Eli Potter Productions