Pork Tenderloin with Mushroom Cream Sauce

Ingredients

• 2 pork tenderloins (pork fillets), about 1lb each
• 1 clove of garlic
• 1 tbsp oil
• 1 tsp coarse salt
• 1 ½ lbs chanterelle and/or other mushrooms, cleaned and cut into large pieces of roughly equal size
• 1 medium-sized onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 tbsp butter
• 1 tsp salt
• ¼ cup dry white wine
• 2 tbsp sour cream
• 3 tbsp whipping cream
• 1 tbsp parsley, finely chopped
• 1 tbsp butter
• salt and freshly ground pepper to taste

Instructions

1. In a mortar puree 1 clove of garlic with 1 tsp of coarse salt
2. Rub pork tenderloins with garlic puree and season with freshly ground pepper. Truss back the thin end of each tenderloin to make a piece of meat of equal thickness.
3. Set a heavy, oven-proof pan, over medium-high heat. Add oil and sear the tenderloin from all sides until nicely browned. Remove tenderloins from pan and set aside.
4. Reduce heat to medium. Add 1 tbsp of butter, add onions and cook until soft and translucent. Add chopped garlic and cook for another minute or two.
5. Preheat oven to 375°F
6. Add chanterelle mushrooms and salt and cook for about 10 minutes. Do not cover.
7. Add white wine and tenderloins. Transfer pan to preheated oven.
8. Cook until tenderloins are firm to the touch, ca. 20-30 minutes.
9. Remove from oven. Wrap tenderloins in aluminum foil and set aside.
10. Over low-to-medium heat, cook mushrooms until most of the liquid has evaporated.
11. Stir in sour cream, whipping cream and butter. Add chopped parsley. Season with salt and pepper.
12. Cut tenderloins into thick slices. Serve with the chanterelles and the cream sauce. Garnish with parsley (optional)