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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.