Recipe Pork Tenderloin Medallions

Return skillet to heat and add remaining oil.

Recipe pork tenderloin medallions. Gradually stir in the broth rosemary savory salt and pepper. Sprinkle with rosemary and garnish with the lemon slices. Cut pork into 12 pieces.

In a shallow bowl combine flour salt and pepper. Arrange pork medallions in a single layer on a work surface and press each with the palm of your hand to flatten to an even thickness. Cut tenderloin into 1 inch medallions and sprinkle with rosemary and half each of the salt and pepper.

Place bread crumbs in a third bowl. Cover the bottom of a medium skillet with a light film of canola oil and heat over medium high heat until hot. Saute for 1 minute.

In another bowl beat egg and water. In large non stick skillet heat half of the oil over medium high heat and brown pork in batches if necessary. Slice tenderloin into 1 2 in thick medallions.

Stir in flour until blended. Transfer the pork to a medium baking dish. In a skillet brown pork in oil for about 2 minutes on each side.

Using chef s knife trim all fat from the tenderloin. Heat oil in a 12 inch skillet over medium high. Slice the tenderloin into 1 inch thick medallions rounds.