Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        pork tenderloin -- well-trimmed
   1      teaspoon      salt
     1/2  teaspoon      black pepper
     1/2  cup           flour -- all-purpose
   2                    eggs
     1/4  cup           water
   1      cup           bread crumbs -- dry
   6      tablespoons   butter or margarine
   2      tablespoons   olive oil
     1/2  cup           white wine -- dry
     1/2  pound         mushrooms -- sliced
   1      tablespoon    lemon juice
   2      tablespoons   parsley -- minced fresh

Preparation:

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; sauté 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.