Medallions Of Pork Tenderloins

• 2 pounds pork tenderloin well-trimmed
• 1/2 teaspoon black pepper
• 2 eggs
• 1 cup bread crumbs
• 2 tablespoons oil Oilve
• 1/2 pound mushrooms sliced
• 2 tablespoons parsley minced fresh
• 1 teaspoon salt
• 1/2 cup flour all-purpose
• 1/4 cup water
• 6 tablespoons butter or margarine
• 1/2 cup white wine
• 1 tablespoon lemon juice

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

pork tenderloin, black pepper, eggs, bread crumbs, oil, mushrooms, parsley, salt, flour, water, butter, white wine, lemon juice

Taken from www.yummly.com/recipe/Medallions-Of-Pork-Tenderloins-1664464 (may not work)