Ingredients:

2 pounds pork tenderloin (well trimmed)
1 teaspoon salt
½ teaspoon black pepper
½ cup flour all purpose
2 eggs
¼ cup water
1 cup bread crumbs (dry)
6 tablespoons butter or margarine
2 tablespoons olive oil
½ cup white wine (dry)
½ pounds mushrooms (sliced)
1 tablespoon lemon juice
2 tablespoons parsley (minced fresh)

Directions:

Dry meat with paper towels. Combine salt, pepper and flour; dredge medallions in flour, shaking off excess. Beat eggs with water; dip medallions in egg and coat with bread crumbs. Press medallions with heel of palm to make crumbs stick; dry 10 minutes. Heat butter and oil in Dutch oven; sauté medallions 8 minutes per side. Remove meat; drain on paper towels, transfer to heated platter and keep warm.

Add wine to pan; deglaze over high heat, scraping brown bits from bottom and sides of pan. When liquid is reduced by half about 3 minutes, add mushrooms and cook 2 minutes, stirring. Add lemon juice and cook 1 minute, stirring. Correct seasonings, pour sauce over meat and garnish with parsley.