Mushroom Pork Medallions

What a wonderful combination. This recipe came from a couscous package, and even people who don't care for pork usually ask for seconds.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  lb  pork tenderloin
•  all-purpose flour
• 1  egg
• 1  tablespoon water
• 1⁄2 cup  seasoned dry bread crumb
• 2  tablespoons  vegetable oil
• 1  cup  sliced fresh mushrooms
• 2  tablespoons butter or 2  tablespoons margarine
• 2  tablespoons all-purpose flour
• 1  cup chicken broth
• 2  tablespoons dry white wine
• 1⁄4 teaspoon dried thyme leaves
• 1⁄8 teaspoon pepper
• 1⁄2 cup milk

Directions

1. Cut pork crosswise into 12 slices; pound to 1/4-inch thickness.
2. Dust pork slices lightly with flour.
3. Beat egg and water together.
4. Dip pork into egg mixture, then into bread crumbs.
5. Sauté pork in oil, a few pieces at a time, until golden brown and cooked, about 3 minutes per side.
6. Remove pork from the skillet; keep warm.
7. In same skillet sauté mushrooms in butter.
8. Stir in the 2 tbls flour; cook until flour is very lightly browned.
9. Gradually stir in broth, wine, thyme and pepper.
10. Bring to a boil; simmer 1 minute.
11. Add milk; simmer until thickened, stirring occasionally.
12. Spoon mushroom sauce over pork.
13. Serve with couscous or rice.