This is a recipe from TOH.
I love pork and mushrooms both, so this was a big hit with me!:)
The only thing I would change when making this again would be to cut back on the oil or else fry a bunch of meat! lol I had way to much oil left when I got ready to make the sauce, so had to drain some of it. But I definitely would like to make this again!
I served this with orzo, but any pasta or rice would be delicious!
3 to 4 pork tenderloins (about 1 pound each), cut into 1-inch slices
1 cup all-purpose flour
1/4 cup butter, cubed
1/4 cup canola oil
1 cup white wine or chicken broth
1/2 cup water
1 large onion, chopped
1 to 2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon each dried thyme, oregano and rosemary, crushed
1 pound fresh mushrooms, sliced
Directions
•Dredge pork slices in flour. In a large skillet, heat butter and oil.
Brown pork on both sides in batches; remove and keep warm. Stir in
the wine, water, onion, garlic and seasonings into drippings. Return
pork to skillet, layering if necessary. Top with mushrooms.
•Cover and cook on low heat for 15-20 minutes or until meat is no
longer pink.
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