Pork tenderloin with parmesan wine crust recipe
Pork Tenderloin with Parmesan Wine Crust recipe
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- Six 1/4-inch thick slices pork tenderloin
- 4 Tablespoons softened butter
- 2 Tablespoons minced shallots
- 1/2 cup white wine
- 2 Tablespoons grated Parmesan cheese
- 2 Tablespoons bread crumbs
Pound pork slices until thin and lightly dust with flour and pepper. SautÃ© in 2 Tablespoons butter over moderately high heat quickly, one minuter per side. Place in baking dish. Add shallots to pan, sautÃ© until soft. Add wine and deglaze pan, and add to baking dish.
Mix Parmesan, remaining butter, and bread crumbs. Remove and make into a “log” roll (about the size of tenderloins). Cut into slices, top each tenderloin with a slice. Pour wine into baking pan. Bake at 375 degrees Fahrenheit for 10 to 15 minutes.
Reference: Pork tenderloin with parmesan wine crust recipe
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