Pork Aux Champignons (French Pork With Mushrooms)

• 800 g pork tenderloin (2 tenderloins, ea weighing 400 gm)
• olive oil (for frying)
• salt & freshly ground black pepper
• 500 g button mushrooms
• 2 garlic cloves (minced)
• 1 bay leaf
• 2 whole cloves
• 3 shallots (med size)
• 8 baby onions (use cocktail, pearl or sml boiler size onions ~ your choice)
• 1 small fresh thyme sprig
• 250 ml single cream

1. Cut pork tenderloins into 1-in thick medallions. Heat a little olive oil in a lrg non-stick skillet or frying pan & brown the meat on all sides. Season to taste pref w/salt & pepper.
2. Wipe the mushrooms, slice thinly & add to the frying pan w/the garlic, bay leaf & whole cloves.
3. Peel the shallots & baby onions. Slice the shallots & add them to the frying pan w/the whole baby onions & sprig of thyme. Cover & cook for 1 hr over a gentle heat.
4. Remove bay leaf, cloves & thyme sprig. Add cream & bring to a gentle boil, stirring constantly to thicken the sauce. Season to taste pref & serve immediately w/freshly boiled rice.

pork tenderloin, olive oil, salt, garlic, bay leaf, cloves, shallots, onions, thyme, cream

Taken from www.food.com/recipe/pork-aux-champignons-french-pork-with-mushrooms-256004 (may not work)