Cream Mushroom Pork Tenderloin

Ingredients: 2 oz avocado oil in hot skillet 2 pieces pork tenderloins 1 tsp black pepper, 1 tsp Penzys 4S salt 15 oz red/yellow potato, quartered olive oil basil 3 tbls butter 1/2 cup fine sliced red onion 8 oz mushroom, thick sliced 2 tbls AP flour 1/2 cup white wine 1/2 tsp rosemary, 1/2 tsp thyme, 1 tbls parsley 1 cup vegatable broth 1/3 cup heavy cream

Directions: set oven to 400F dry pork, season Pork in skillet, 4 minutes flip, 4 minutes more pork into baking dish, into over, for 30 minutes boil potatoes 10 minutes, drain, let it cool a bit bowl, add oil and basil, toss, in toaster oven until brown butter in hot skillet, add onion, cook until soft add mushrooms, cook until limp add flour, cook 1 minute add wine and spices, scrap any hard browned bits add broth, simmer until thickened, about 5 minutes add cream, stir pork onto serving board, cover with aluminum foil, rest 5 minutes slice pork, onto plate, sauce over the pork, potatoes on the side DONE