Pork Tenderloin With Mushroom Sauce

• 1.5 pounds; pork tenderloin
• 1/2 cup; flour;
• 1 tsp; kosher salt
• 1/2 tsp; ground black pepper
• 1/2 cup; dry white wine
• 2 cups; mushrooms
• 4 TBL; unsalted butter

1. Slice pork into 1/2 inch pieces; pound flat to 1/4-1/3 inch.
2. Combine flour, salt & pepper.
3. Melt 1/3-1/2 of butter in heavy skillet.
4. Dredge pork in flour mixture. Shake of excess. Retain extra flour mixture for sauce.
5. Saute pork approx. 2 minutes per side.
6. Pork can be added in stages. Add butter as needed. Remove pork when done to heated platter and retain.
7. Add remaining butter (add if needed) to retained pan drippings.
8. Slice mushrooms thin and add to melted butter. Saute 1-2 minutes.
9. Add wine and reduce by 1/2-2/3.
10. Whisk in remaining flour mixture (1 TBL at a time). Allow sauce to thicken.
11. DO NOT ADD FLOUR TOO QUICKLY; ALLOW 2-3 MINUTES TO THICKEN BEFORE ADDING MORE.
12. Pour sauce over pork and serve immediately.

pork tenderloin, flour, kosher salt, ground black pepper, white wine, mushrooms, tbl

Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-with-mushroom-sauce-1231772 (may not work)