Mushroom Pork Medallions

• 1 Lb Pork tenderloin
• All purpose flour
• 1 Egg, lightly beaten
• 1 Tbl water
• 3/4 C Seasoned dry bread crumbs
• 1/4 C Vegetable oil, divided
• 1 10 Oz package plain couscous
• 2 C Fresh sliced mushrooms
• 2 Tbl Butter
• 2 Tbl all-purpose flour
• 1 C Chicken broth
• 2 Tbl Dry white wine
• 1/4 tsp Dried thyme leaves
• 1/8 tsp Black pepper
• 1/2 C Milk

1. Cut pork crosswise into 12 slices; pound to 1/4 inch thick. Dust lightly with flour.
2. In medium bowl, combine egg and water. Dip pork into egg mixture, then into bread crumbs.
3. In large skillet, heat 2 Tbl oil over medium heat. Sute pork slices in batches until golden brown, about 3 minutes per side. Repeat, adding oil as necessary. Remove pork skillet and keep warm.
4. Prepare couscous according to package directions; set aside.
5. In same large skillet, melt butter; saute mushrooms 3 minutes.
6. Stir in 2 Tbl flour; cook until flour is very lightly browned. Gradually stir in broth, wine, thyme, and pepper. Bring to boil over high heat. Reduce heat to low; simmer 1 minute.
7. Add milk; simmer until thickened, stirring constantly.
8. Spoon mushroom sauce over pork. Serve with couscous.

tenderloin, flour, egg, tbl water, bread crumbs, vegetable oil, couscous, mushrooms, tbl butter, tbl, chicken broth, tbl dry white wine, thyme, black pepper, milk

Taken from www.epicurious.com/recipes/member/views/mushroom-pork-medallions-50047643 (may not work)