Stuffed Pork Tenderloin - cooking recipe

Ingredients

2 pork tenderloins (weighing 2 lb. each)
1 (4 oz.) can sliced mushrooms, drained
8 oz. Swiss cheese, grated
salt and pepper to taste
1 1/2 c. bread crumbs
6 Tbsp. butter or margarine
2 eggs, beaten
3/4 c. flour
3/4 c. dry white wine

Preparation

Flatten tenderloins between pieces of plastic wrap until they are about 1/4-inch thick.
Be careful not to tear them.
Mix mushrooms, cheese, salt and pepper and lay on the top of the largest tenderloin.
Top with second tenderloin and sew the two together.
Dredge in flour, then in eggs and then in bread crumbs. Refrigerate for at least an hour.
In a large ovenproof skillet with a lid, brown the meat on both sides, turning carefully with 2 spatulas.
Do not use high heat.
When brown, remove from heat and add the wine; cover and bake in a 350\u00b0 oven for 45 minutes to 1 hour.
Remove to serving platter; remove string and pour juices over before carving.