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Ingredients
- 1 1-lb. pork tenderloin, cut into 1-inch slices
- Salt
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- 1/2 cup white wine
- 1/4 cup lemon juice
- 1 tablespoon unsalted butter
- 2 tablespoons finely chopped fresh parsley
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Recipe Info
Category : Meat/Beef
Rating : 0
Contributor : suz
Print Recipe
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Directions
1. Flatten each pork slice to 3/4-inch thickness by pressing it with flat side of a chef's knife. Sprinkle pork slices with salt. Place flour in a shallow dish and dredge pork slices in it.
2. Warm oil in a large skillet over medium-high heat. Working in batches if necessary, cook pork medallions, turning once, until well browned on both sides, about 4 minutes total. Transfer pork to a plate.
3. Add wine and lemon juice to skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat; stir in butter and parsley. Return pork to pan and warm through, turning slices to coat with sauce. Serve immediately.
Nutritional Information
Calories: 288
Fat: 14g (sat 4g)
Protein: 25g
Carbohydrate: 10g
Fiber: 0.0g
Cholesterol: 81mg
Sodium: 351mg
All You, APRIL 2009
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