creamy pork tenderloin

1 pork tenderloin (about 1 pound)
2 eggs
1 tbsp water
1/2 tsp dried crushed rosemary
1/4 tsp pepper
dash of garlic powder
1 cup seasoned dry breadcrumbs
3 tbsp vegetable oil
2 tbsp butter
1/2 lb mushrooms, sliced
1 can cream of celery soup
1 cup sour cream
2 tbsp water

Slice the tenderloin into 3/4 inch thick peices. Place each piece between two pieces of plastic wrap and flatten with a meat mallet. In a shallow dish, combine egg, 1 tbsp water, rosemary, pepper, and garlic powder. Dip pork medallions into egg mixture, then into breadcrumbs. In a large skillet over medium heat, brown pork in oil, about 5 minutes on each side. Place medallions into a 9x13 inch baking dish; keep warm . In the same skillet, melt butter and saute the mushrooms until tender. Stir in the soupp, sour cream and 2 tbsp water; pour over pork. Cover and bake at 325 degrees for about 40 minutes or until pork is tender. Serves 6-8.