Pork Tenderloin With Cream Sauce

• 2 lb. pork tenderloin
• 1 Tbsp. finely chopped shallots or onion
• 1/4 c. sherry or Madeira
• 2 Tbsp. flour
• 2 Tbsp. chopped parsley
• 2 Tbsp. oil
• 1/4 c. chicken broth
• 1 c. cream or milk
• salt and pepper

1. Saute the tenderloin in the oil in a skillet until lightly colored on all sides.
2. Add the chicken broth and place in a 350u0b0 oven for an hour.
3. Remove the tenderloin from the skillet and keep warm.
4. To the juices in the skillet, add the sherry or Madeira and shallots or onion; boil until the juices thicken some.
5. Mix the flour with the cream or milk and stir into the pan juices until the mixture thickens slightly.
6. Season with salt and pepper to taste.
7. Slice the tenderloin.
8. Pour the sauce over the meat. Sprinkle with parsley and serve.
9. Serves 6.

pork tenderloin, shallots, sherry, flour, parsley, oil, chicken broth, cream, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=640604 (may not work)