PORK TENDERLOIN FORESTIÈRE

Serves: 6 to 8

2 pork tenderloins (1 lb/454 g each) Salt and freshly ground pepper 2 tbsp (30 mL) butter 2 tbsp (30 mL) oil 2 cups (500 mL) mushrooms 2 tbsp (30 mL) chopped shallots 1/2 cup (125 mL) dry white wine 1/2 cup (125 mL) whipping cream 1/4 cup (60 mL) beef broth 1/2 tsp (2.5 mL) tarragon, crumbled 1 tsp (5 mL) fresh lemon juice

1. Preheat oven to 350 F (175 C). Line a baking sheet with nonstick foil. Cut pork into 1 1/2 inch (4-cm) thick medallions. Sprinkle pork with salt and pepper.

2. Melt 1 tbsp (15 mL) butter with 1 tbsp (15 mL) oil in a large non-stick frying pan over medium heat. Add pork in batches and brown on both sides, adding remaining butter and oil as necessary. Transfer pork to prepared pan. Bake, uncovered, until a meat thermometer registers 160 F (70 C), about 18 minutes.

3. Meanwhile, to prepare sauce, set same frying pan over mediumhigh heat. Add mushrooms and shallot; cook, stirring, until lightly browned, about 2 minutes.

4. Add wine and cook, scraping to loosen browned bits, until wine is reduced by half, about 2 minutes. Stir in cream, broth and tarragon. Cook, stirring, until slightly thickened. Stir in lemon juice; keep warm.

5. Place pork and any accumulated juices in frying pan. Cook, stirring, to coat pork with sauce.