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Misc. Pork
Pork Wine

Cullen's Pork Tenderloin Parmesan White Wine Crust

6 slc pork tenderloin, 1/4" thick
    Flour for dusting
    Freshly-ground black pepper to taste
4 tbl softened butter
2 tbl minced shallots
1/2 cup white wine
2 tbl grated Parmesan cheese
2 tbl bread crumbs

 Method :
Pound pork slices until thin and lightly dust with flour and pepper. Saute in 2 tablespoons butter over moderately-high heat quickly, one minuter per side. Place in baking dish. Add shallots to pan, saute 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 for 10 to 15 minutes.
This recipe yields 2 servings.