Recipes

[IamMrsG]

Pork Tenderloin with Parmesan Wine Crust

Serves 2

Preheat oven to 375

1 lb. pork tenderloin (sliced into 'coins' 1/4 inch thick)

Flour, pepper

2 Tablespoons minced shallots

1/2 cup white wine (have used both Chardonnay and Sauvignon Blanc with good results)

2 Tablespoons freshly grated Parmesan cheese

4 Tablespoons butter, softened

2 Tablespoons bread crumbs

Pound pork slices until thin (I just fold the butcher paper over them, and slap them hard a couple of times with my heaviest pancake turner), lightly dust with flour and pepper. Saute quickly in 2 Tablespoons butter over moderately high heat, 1 minute per side. Place in baking dish. Add shallots to pan, saute until soft. Add wine and deglaze pan, and add to baking dish.

Mix Parmesan, remaining butter and bread crumbs. Remove and shape into a 'log' roll (about the size of the tenderloins). Cut into slices, top each tenderloin with a slice. (You can add a little more wine here, if you'd like; but, better still, pour yourself a glass.)

Bake for 10-15 minutes.