Pork Tenderloin Jalna

Ainekset

1 lb tenderloin

salt & ground pepper

flour

2 tbsp butter

2 shallots

1/2 c white whine

1 c cream

juice of 1 lemon

2 tbsp truffles or chanterelles

20 small cooked shrimp

1 tbsp chopped parsley

Ohjeet

Cut meat into 8 slices, approx 2 oz each.

Pleace each medallion between waxed paper & pound lightly with mallet.

Season with salt & pepper & dredge with flour.

In skillet melt butter over medium heat. Saute medallions for 1 minute each side or lightly browned. Remove from skillet and keep warm.

Add shallots & saute until translucent.

Bring to boil over medium heat.

Return pork to skillet & cook for 1 minute. Add mushrooms, shrimp & parsley and cook until warmed.

Add white wine, cream, & lemon juice last and do not boil after or it will curdle.