Mum’s Recipes
Pork Tenderloin Jalna
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1 lb tenderloin
salt & ground pepper
flour
2 tbsp butter
2 shallots
1/2 c white whine
1 c cream
juice of 1 lemon
2 tbsp truffles or chanterelles
20 small cooked shrimp
1 tbsp chopped parsley
Anweisungen
Cut meat into 8 slices, approx 2 oz each.
Pleace each medallion between waxed paper & pound lightly with mallet.
Season with salt & pepper & dredge with flour.
In skillet melt butter over medium heat. Saute medallions for 1 minute each side or lightly browned. Remove from skillet and keep warm.
Add shallots & saute until translucent.
Bring to boil over medium heat.
Return pork to skillet & cook for 1 minute. Add mushrooms, shrimp & parsley and cook until warmed.
Add white wine, cream, & lemon juice last and do not boil after or it will curdle.
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