Medallions Of Pork Tenderloins



	Medallions Of Pork Tenderloins creole 2 lb pork tenderloin,well-trimmed 1/2 teaspoon black pepper 2 each eggs 1 cup bread crumbs,dry 2 tablespoon oilve oil 1/2 lb mushrooms,sliced 2 tablespoon parsley,minced fresh 1 teaspoon salt 1/2 cup flour,all-purpose 1/4 cup water 6 tablespoon butter or margarine 1/2 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.