Put the meat slices into a bowl together with the soy sauce, paprika, lemon juice, garlic, half cup of wine and salt to taste. Let it marinate for 2-3 hours or overnight.
Cut the peaches into halves.
To prevent the mushrooms to soak water just wipe them with a damp towel or just a little water.
Heat the olive oil in a frying pan until hot then add the mushrooms with cap side down, in a single layer. Let them fry without stirring for about 3 minutes until their caps are caramelized. If stirring quicker, they will release liquid and begin to boil.
After these 3 minutes stir the and continue to fry them for about another 5 minutes.
Add the butter and fry them for another 5 minutes, until nicely caramelized – golden brown.
Lower a bit the heat, add thyme, lemon juice, the other half cup of wine and salt and pepper to taste. Simmer until the liquid evaporates leaving just a small amount of sauce glazing the mushrooms.
Remove the mushrooms from the pan and set them aside, but leave a small amount of juices remaining in the pan.
Melt 3 tablespoons of butter in the pan and fry the peaches with the cut side down for about 2-3 minute depending on the ripeness of the peaches, not too much not to become too mushy.
Flip them over and sprinkle with brown sugar and brown this other side also for another 2 minutes.
Meanwhile, in another frying pan melt some butter and fry lightly the tenderloin slices on both sides for about 1-2 minutes per side.
Serve on large plates 3-4 pork medallions, some fried peach halves and a handful of caramelized mushrooms.