Instructions: 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.

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