Pork Meadallions
Serves 6

     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.