Pork tenderloin with cream : Submitted by: Suzanne B. | Date Added: 8 Jul 2012
Listed in: Pork

675 g (1 1/2 lb) pork tenderloin
Salt and pepper
30 ml (2 tbsp.) Butter
1 onion, chopped
250 ml (1 cup) sliced mushrooms
125 ml (1/2 cup) white wine
30 ml (2 tbsp.) Flour
180 ml (3/4 cup) cream 15%

Cut each fillet into four pieces, season and set aside.

In a skillet melt the butter, sear the pork about eight minutes on each side.

Add the onion and mushrooms, stir-fry two minutes. Deglaze with white wine. Cover

and simmer 10 minutes.

Meanwhile, in a small bowl, mix the flour into the cream and set aside.

Remove the pork from pan, cut each into 4 or 5 slices. Arrange on individual plates

and keep warm.

Pour the flour mixture and cream to skillet and stir until smooth bind. Cover the slices

of fillets with cream sauce and serve.

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