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