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.