Recipe: Pork Tenderloins in a cream and mushroom sauce

This one of my favorite quick and easy recipes, that is elegant enough for company.   There is just something about the flavor of cream and mushrooms mixed with pork that I love.  If I find some really expensive exotic mushroom at the grocery store I like to use them in this dish.  I by a few of the really expensive ones and then add regular button mushrooms to make it taste expensive but not break the bank.  I like to use crème fraiche and heavy whipping cream.  The crème fraiche holds up to heat better.  I also use shallots and little garlic.  

I was reading one of Anthony Bourdain's books and he said shallots are one of the little secrets that professional chefs use to really add flavor.  I have been using them for years and I was glad to know that a professional chef thought they added a great dimension to a dish as well.   I also like to use a really thin cut of pork and to bread it just lightly and sauté very quickly in butter.  The flour just adds to the saucy nature of this dish.  I really like to serve this over egg noodles.  I also like to serve it with a baguette so that I can mop up the sauce and not be tempted to lick my plate!

If I am really organized I also include a sprinkle of fresh chopped chives and tarragon at serving.

1 shallot, chopped

¼ C sweet white wine

1 clove of garlic, chopped

2 Tbls of flour

1 Tbls butter

1 Tbls olive oil

6 oz of chopped mushrooms

4 small thin pork cutlets

 6 oz of heavy cream

2 oz of creme fraiche

1 Tbls Chopped chives and tarragon

 Sauté the shallots and garlic in a mixture of butter and olive oil until soft, add the mushrooms.  In a separate pan, sauté the seasoned pork chops.  I dredge them lightly in flour, salt and pepper before sautéing.   Add the wine to the mushroom and shallot mixture and cook for a couple of minutes.  Add the pork chops to the mushroom and shallot mixture, turn down the heat and add the cream/creme fraiche.  Allow about 10 minutes over low heat to finish the dish.  Serve or pasta or with rice.  Do not forget the baguette for dipping in the sauce.  Makes great leftovers!