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07-06-2015 10:47 AM
RespectLife, this one is a favorite at our house.
Pork Tenderloin with Parmesan Wine Crust
Serves 2
Preheat oven to 375º.
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, 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.
07-06-2015 12:07 PM
Oh yum! I was hoping you would post this one.
Thanks IamMrsG!!!
07-06-2015 12:54 PM
07-07-2015 04:04 PM
Oh Mrs. G, what more could you want in life? Wine and parmesan! I am going to buy out all the tenderloins Wegman's have this weekend so I can try all these recipes.
You are so kind to post this for us (me especially!)
07-07-2015 05:32 PM
@RespectLife wrote:Oh Mrs. G, what more could you want in life? Wine and parmesan! I am going to buy out all the tenderloins Wegman's have this weekend so I can try all these recipes.
You are so kind to post this for us (me especially!)
RespectLife, it is my pleasure, my joy, to share good recipes any time I can. I gush about it sometimes, but I feel we have been so richly blessed with food choices, I just cannot understand not taking advantage of them. There is a thread on the Kitchen forum about artful food preparation. IMHO, all natural foods are works of art gifted to us, and I am grateful.
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