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Pork Tournedos Bayou Teche


12-3 oz port loin or tenderloin medallions

1/4 c. oil

1/4 c diced onion

1/4 c diced celery

2 tbsp chopped garlic

1/4 c sliced mushrooms

1/4 c green onions

2 oz red wine

3 cups of brown sauce

Salt and black pepper to taste

Stale french bread

Season medallions with salt and pepper. Saute in oil over medium high heat, browning on

both sides. Add onion, celery, garlic, mushrooms, and green onions. Saute until

vegetables wilt, deglaze with red wine, reduce by half, and add brown sauce. Cook until

done. Slice and toast stale french bread, serve one medallion per slice of bread (2) and

cover with sauce. Serves 6

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