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Pork Tenderloin with Cream Sauce


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  • 1 1/2 lbs pork tenderloin
  • 1/4 c. flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 6 to 8 large mushrooms, sliced
  • 1 can chicken stock
  • 1 tblsp. butter
  • 1 tblsp. olive oil
  • 2 tblsp. finely chopped parsley
  • 1/2 pt. cream



Step 1

Cut tenderloin into thin slices. Coat with flour, salt and pepper. Bring chicken stock to a boil, add mushrooms and simmer 5 minutes.Melt butter in large frying pan and add olive oil. Brown pork slices. Pour stock over pork and simmer for 45 minutes or untill meat is tender. Remove pork and mushrooms from pan. Bring sauce to a boil and stir in cream and parsley. Reduce
heat and cook for 2 minutes. Add pork and mushrooms
back to sauce. Serve over cooked rice.


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