Pork cabernet (chef mike reeh/thunder bay)

1 servings

Ingredients

Quantity Ingredient
4 Medallions of pork; (2 oz ea)
½ cup Seasoned flour
1 tablespoon Fine diced onion
¼ cup Peeled; seeded tomatoes
¼ cup Sliced mushrooms
1 tablespoon Green onion
1 teaspoon Chopped parsley
¼ cup Cabernet Sauvignon
1 ounce Butter to saute
Chef salt to taste
¼ teaspoon Fresh garlic
4 ounces Beef gravy

Directions

Cut and pound medallions from pork tenderloin. Heat butter in saute pan.

Dredge pork in flour and place in saute pan. Saute pork for about 2 minutes on each side. Cook until medium well - about 155 degrees. Remove pork from pan and add onion, mushroom, green onion, chopped parsley, garlic, and red wine. Cook until most of liquid evaporates and add beef gravy. Heat thoroughly and serve over pork. Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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