Combine salt, pepper and flour; dredge medallions in flour,
shaking off excess.
Beat eggs with water; dip medallions in egg and coat with bread
Press medallions with heel of palm to make crumb stick; let stand for
10 minutes to dry.
Heat butter and oil in a large skillet; saute medallions 8 minutes
per side. If you do this in 2 batches, use about half the oil and butter for each batch.
Remove the pork tenderloin; drain on paper towels, then transfer to platter
and keep warm.
Add wine to pan; deglaze over high heat, scraping brown bits
from bottom and sides of pan. Add chicken broth.
Continue simmering for 1 minute; add mushrooms
and cook, stirring, for 2 to 3 minutes, until tender.
Add lemon juice and cook 1 minute, stirring.
Taste the sauce and season with salt and/or pepper, as needed. Drizzle tenderloin medallions with sauce and garnish with parsley for serving.
Serve with hot buttered noodles and spinach or your choice of a side vegetable.