Pork Cabernet (Chef Mike Reeh/thunder Bay)

1 servings

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Pork Cabernet (Chef Mike Reeh/thunder Bay) Ingredients

4 Medallions of pork; (2 oz	1 ts Chopped parsley
1/2 c Seasoned flour	1/4 c Cabernet Sauvignon
1 tb Fine diced onion	1 oz Butter to saute
1/4 c Peeled; seeded tomatoes	Chef salt to taste
1/4 c Sliced mushrooms	1/4 ts Fresh garlic
1 tb Green onion	4 oz Beef gravy

Instructions for Pork Cabernet (Chef Mike Reeh/thunder Bay)

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.

Main Ingredient: PorkCuisine: Uncategorized