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Description

Recipe from Michaela Rosenthal, winner of The National Pork Board’s “America’s Favorite Family Recipes Contest” in celebration of National Eat Dinner Together Week.

Ingredients

  • 1 pork tenderloin (12-ounce, cut into 1/2-inch medallions)
  • 1/2 lemon
  • 1/3 cup flour
  • 1/4 teaspoon poultry seasoning
  • 2 large eggs
  • 1 tablespoon dijon mustard
  • 1 cup bread crumbs (Italian-seasoned)
  • 2 tablespoons canola oil (OR vegetable oil, for frying)
  • 2 tablespoons butter
  • 2 tablespoons shallots (minced)
  • 1/3 cup dry white wine
  • 1/3 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup lemon curd
  • 1/4 cup capers (drained and at room temperature)

Directions

  1. Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness. Sprinkle both sides of medallions with lemon juice. Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess flour and set aside.
  2. In a deep pie plate, beat the eggs and mix in the mustard. Place bread crumbs in another pie plate. Dip the pork medallions into the egg mixture; coat well with bread crumbs. Place in refrigerator for 15 minutes.
  3. For the cream sauce, melt the butter in a small heavy saucepan. Add shallots and sauté over medium heat until fragrant (approximately 2 minutes). Remove saucepan from heat; add the wine, chicken broth and cream. Return saucepan to heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 12 to 15 minutes to reduce by half.
  4. Meanwhile, heat 1 tablespoon of oil in a large heavy skillet. Add half of the medallions; fry over medium-high heat on both sides for 1-2 minutes or until no longer pink. Transfer to a plate and tent with foil. Repeat with remaining oil and medallions.
  5. Remove sauce from heat and stir in lemon curd & capers.
  6. Serve with buttered spaetzle and garnish with lemon wedges.
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