Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Pork tenderloin,well-trimmed
1/2 t Black pepper
2 ea Eggs
1 c Bread crumbs,dry
2 T Oilve oil
1/2 lb Mushrooms,sliced
2 T Parsley,minced fresh
1 t Salt
1/2 c Flour,all-purpose
1/4 c Water
6 T Butter or margarine
1/2 c White wine,dry
1 T Lemon juice

1. Dry meat with paper towels.
2. Combine salt, pepper and flour; dredge medallions in flour,
shaking off excess.
3. Beat eggs with water; dip medallions in egg and coat with bread
crumbs.
4. Press medallions with heel of palm to make crumb stick; dry 10
minutes.
5. Heat butter and oil in Dutch oven; saute medallions 8 minutes per
side.
6. Remove meat; drain on paper towels, transfer to heated platter and
keep warm.
7. Add wine to pan; deglaze over high heat, scraping brown bits from
bottom and sides of pan.
8. When liquid is reduced by half (about 3 minutes), add mushrooms
and cook 2 minutes, stirring.
9. Add lemon juice and cook 1 minute, stirring.
10. Correct seasonings, pour sauce over meat and garnish with
parsley.

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