1 lbs. pork tenderloin
Flour
1 egg
1 tbsp. water
1/2 c. seasoned dry bread crumbs
2 tbsp. oil
1 c. sliced fresh mushrooms
2 tbsp. butter
2 tbsp. flour
1 c. chicken broth
2 tbsp. dry white wine
1/4 tsp. thyme leaves
1/8 tsp. pepper
1/2 c. milk
4 servings couscous prepared according to package directions

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