Rocklobster's Pork Tenderloin w/Mushrooms in Cream Sauce

[Rocklobster]

Cooking GF one of her favorites today. As usual, you can substitute or omit ingredients to your taste, but this is what I did. Not as hard as it looks and 90% of success is preparation....Ingredients are pork tenderloin, a mix of garlic, shallots and onions, white mushrooms, white table wine, olive oil, cream, thyme, fresh parsley, paprika.

I cut the tenderloin diagonally in medallions, pounded them out and dredged them in flower. Chopped the garlic, shallots, green onions and set aside. Got the pork going in a hot pan with olive oil. Fried both sides until browned and removed them to another plate. Turned down the heat to med/high.Then, in the remaining oil(add a bit more if you need to) I threw in the garlic and shallots. Sauteed them until translucent, then, added the shrooms..Stirred them around until the mushrooms begin to brown a bit and look sweaty(:p). At this point I deglazed the pan with about a quarter cup of white wine and kept stirring and scraping until it reduced to about half..Get your egg noodles going in a pot at this point. They take about 7 minutes so now is a good time...In with the cream at this point, about 1/2 cup, and the seasonings. Thyme, paprika, some of the parsley, fresh black pepper. Let this come to a boil and watched it reduce for a 2-3 minutes. After that, I put the pork back in and let it continue to finish for another 3-4 minuts on a fairly good simmer/slow boil. Test it for salt and add what you think is necessary. You can see the sauce thicken and don't let it go too long because it will continue to thicken while you drain your noodles, add the butter and parsley. You can stop the pork dish a few minutes early and cover and let sit while you prepare the noodles and veg.....
Anyway, there you have it. Serve it on your buttered noodles with some yummy and very rich sauce on top along with some of your favorite veg....Bon Apetit! Thanks for reading!!

[Kayelle]

Good golly, that looks just fantabulous Rock! Thanks for the great instructions and pictures. I'll definitely be making this soon.

[taxlady]

I'll have to try that. It's a lot like a pork/mushroom/herb sauce dish I do, but kicked up with the shallots, garlic, and wine.

[Dawgluver]

Ooooh, yummy!

[powerplantop]

That Looks incredible!

[PrincessFiona60]

Looks wonderful! Thanks, Rock!

[Rocklobster]

Thanks, everybody. This recipe can be made with chicken also. Sometimes I cut the meat in smaller pieces and add a tablespoon of tomato puree and some chopped sundried tomatoes and serve it as a pasta sauce.....

[Cooking Goddess]

Wow!

[Aunt Bea]

Very nice!

I think I will give it a try with a BSCB.

I'm also thinking that the pork version might be nice with a spoonful of stone ground mustard added at the last minute.

[Rocklobster]

I'm sure the mustard would work well. As rich as the sauce would seem, it is still very mild in flavor. Other additions to it would blend in fairly well...