Mushroom Pork Medallions - cooking recipe

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

Preparation

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