Recipe - Medallions Of Pork Tenderloins

2 pound Pork tenderloin,welltrimmed
One half teaspoon Black pepper
2 Eggs
1 cup Bread crumbs,dry
2 tablespoon Oilve oil
One half pound Mushrooms, cut or sliced up
2 tablespoon Parsley,minced fresh
1 teaspoon Salt
One half cup Flour,allpurpose
One fourth cup Water
6 tablespoon Butter or margarine
One half cup White wine,dry
1 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini