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1
Slice tenderloins into medallions about 1/3 thick.
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2
Using a chefs knife, press each medallion to flatten a bit.
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3
Dredge meat in mixture of flour, salt, pepper, garlic powder, and onion powder.
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4
(The measurements given are approximate.
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5
I dont measure add the amount of each you prefer.)
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6
Cover bottom of large frying pan with olive oil (or a mixture of oil and butter, whatever you prefer).
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7
Heat oil and then add medallions, browning about 2 minutes each side.
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8
Remove to pan.
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9
My preferred pan is my rectangular baking stone with edges.
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10
When all pork is browned, remove most of the oil/butter from the pan, leaving any brown bits.
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11
Add wine to the pan to deglaze, stir up the brown bits and let cook down by about a third or so.
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12
If this doesnt seem like it will be enough liquid to cover the pan you are baking the meat in, add more wine.
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13
I often do.
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14
Remove from heat.
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15
Mix together breadcrumbs, Parmesan, and butter in a small bowl.
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16
Spoon some on top of each piece of meat.
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17
I dont measure; just top each piece with enough to cover.
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18
Then, using clean hands, press this mixture down with finger tips to cover each slice of pork.
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19
Carefully pour the wine mixture around the meat (not over).
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20
This should cover the bottom of the pan.
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21
It does not make a sauce per se, but adds flavor to the meat.
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22
(When served, the meat will just be medallions on the plate, not meat with sauce.)
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23
Place the pan in a 350 degrees oven and cook until meat thermometer comes to 160 degrees .
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24
I like to place the pan under the broiler for a minute or two when the meat is nearing 160 degrees to get the topping a bit browned.
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25
Enjoy!
