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Pork Medallions with Green Onions

    2 whole pork tenderloins
    1/2 pound fresh mushrooms
    4-5 whole green onions
    1/4 cup dry white wine
    2/3 cup chicken stock
    salt, black pepper
    flour for dredging
    2-3 Tablespoons oil or clarified butter

  Trim off any fat from the pork loins and slice them across the grain
 into medallions about 1/4 inch thick. Pound lightly to even
 thickness, if necessary. Salt and pepper lightly on both sides.

  Wash and slice the mushrooms. Slice the green onions thinly on the
 diagonal. Heat 1 tablespoon of oil or clarified butter in a nonstick
 saute pan over medium-high heat. When oil is hot, dredge the pork
 slices lightly in flour, shaking off excess. In a single layer,
 brown meat quickly on both sides, turning once or twice. Remove from
 pan when cooked and keep warm. Add another tablespoon of oil and
 repeat until all meat is cooked.

  Increase heat to high and add the mushrooms; cook for 2-3 minutes,
 stirring occasionally. Add the white wine and reduce until almost
 dry. Add the green onions and stir for 30 seconds. Add chicken stock
 and reduce slightly. Correct seasoning with salt and pepper. Return
 pork to pan and moisten well with the vegetables and pan juices.
 Serve hot with steamed or pilaf rice.