Pork Tenderloin with Parmesan Wine Crust recipe

Ingredients:

6 slices of pork tenderloin, quarter-inch thick.
Flour, for dusting.
Freshly ground black pepper, to taste.
4 tablespoons of butter, softened.
2 tablespoons of shallots, minced.
½ cup of dry white wine.
2 tablespoons of grated Parmesan cheese.
2 tablespoons of breadcrumbs.

Preparation Instructions:

Pound the pork tenderloin slices until thin, then lightly dust them with flour and black pepper.

Quickly sauté in 2 tablespoons of butter over moderately-high heat, one minute per side.

Place in a baking dish.

Add the shallots to pan and sauté until soft.

Add the wine and deglaze pan, and add to baking dish.

Mix the grated Parmesan, remaining butter, and breadcrumbs.

Remove and make into a "log" roll (about the size of tenderloins).

Cut into slices and top each tenderloin with a slice.

Pour wine into baking pan.

Bake at 375°F (190°C) for about 12-14 minutes.

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