Sautéed medallions of pork with lemon and parsley from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 752) by Mark Bittman

  • lemons
  • parsley
  • pork tenderloin
  • dry white wine
  • EYB Comments

    Can substitute veal cutlets or chicken cutlets for pork tenderloin.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute veal cutlets or chicken cutlets for pork tenderloin.

  • Cheri on March 23, 2013

    Quick, easy, very tasty. Nice weeknight meal.

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