Ingredients
1 Lb Pork tenderloin
All purpose flour
1 Egg, lightly beaten
1 Tbl water
3/4 C Seasoned dry bread crumbs
1/4 C Vegetable oil, divided
1 10 Oz package plain couscous
2 C Fresh sliced mushrooms
2 Tbl Butter
2 Tbl all-purpose flour
1 C Chicken broth
2 Tbl Dry white wine
1/4 tsp Dried thyme leaves
1/8 tsp Black pepper
1/2 C Milk
Preparation
Cut pork crosswise into 12 slices; pound to 1/4 inch thick. Dust lightly with flour.
In medium bowl, combine egg and water. Dip pork into egg mixture, then into bread crumbs.
In large skillet, heat 2 Tbl oil over medium heat. Sute pork slices in batches until golden brown, about 3 minutes per side. Repeat, adding oil as necessary. Remove pork skillet and keep warm.
Prepare couscous according to package directions; set aside.
In same large skillet, melt butter; saute mushrooms 3 minutes.
Stir in 2 Tbl flour; cook until flour is very lightly browned. Gradually stir in broth, wine, thyme, and pepper. Bring to boil over high heat. Reduce heat to low; simmer 1 minute.
Add milk; simmer until thickened, stirring constantly.
Spoon mushroom sauce over pork. Serve with couscous.
