Pork Tenderloin with Mushroom Sauce

Source: [Recipe 30]( https://www.recipe30.com/pork-fillet-mushroom-sauce-tenderloin.html/)
2 pork fillets (tenderloins)
12 mushrooms medium size
1 tbsp rosemary
¼ cup all purpose flour
6 tbsp olive oil
1 cup dry white wine
1 cup chicken stock
½ cup heavy cream
Parsley (optional)
Preheat your oven to 350°F – 180°C
First peel off any thin layers of fat. Then remove the connective tissue (sinew or silver skin) from the pork. Simply slide the point of a knife blade just underneath the sinew and tilt the knife up towards the sinew and slice through by gliding knife. Once all the sinew has been removed, cut into 3 or 4 pieces. Turn them upright and gently flatten each piece to shape them using your fingers. Grain should be vertical. For the tail end, reshape by pushing the pointy part down into the meat.
Finely chop the rosemary very finely and add salt and pepper. You can do this straight on your chopping board. Mix ingredients and then roll each piece of pork into the mix ensuring each piece is thoroughly covered.
Place the flour in a flat dish and coat each piece of pork in the flour. Set aside.
Slice the mushrooms medium thickness. Place a frying pan on high heat with 3 tbsp of olive oil. Add the sliced mushrooms and a little salt, cook until slightly brown, keep stirring or tossing while cooking. Then set mushrooms aside in a container.
Using the same pan, add 3 tbsp olive oil on medium heat and add the pork fillets, keeping the grain vertical. Cook until brown then flip over. Also roll them on the sides so they are coated in oil. Once cooked, place in an oven proof dish and bake for 20 minutes at 350°F – 180°C.
In the same pan on high heat, deglaze with white wine (be cautious as it can flame, turn heat to low first if concerned). Reduce until almost dry, then add the mushrooms, chicken stock and cream. Season with salt and pepper and reduce until thick. Approx 5 minutes.
Remove pork fillets from oven, pour any juices into back into the sauce and place pork pieces on serving plates. Coat each piece with the sauce and mushrooms. Garnish with parsley (optional).
**Notes:** For the pork, my advice is to go by temperature, not by time. Tenderloin cooks quickly and can overcook easily. Aim for 145F (~63C) internal cooking temperature. Overcooked pork tenderloin is sad.
Use virgin or light olive oil for browning the mushrooms, not extra virgin. Virgin and light olive oils have high smoke points and are good for sauteeing, while extra virgin is a good finishing oil that is not good for high temperatures. You can also use canola (rapeseed) oil, avocado oil, bacon fat, chicken fat, clarified butter, or a variety of other fats.
Consider pairing with rapini, kale, mustard greens, chard or some other robust, slightly bitter green vegetable to balance out the richness from the cream and the earthiness of the mushrooms.

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