Feeds 4 hungry people.
2 lbs pork tenderloin
2 small-medium yellow onions
about a triple handful of mushrooms
Coarse mustard. stoneground mustard works very well
1/2 pint of cream
salt, pepper, butter
Peel and slice the onion into thin half-rings. Fry in some butter with salt and pepper until softened, then take out of the pan and set aside. Clean and slice the mushrooms into thick slices. fry these in the same pan (without cleaning it) with some new butter on fairly high heat until the slices have some crisp to them. Take out of pan and set aside. Do NOT clean pan!
Clean up the tenderloins (2lbs = 2 tenderloins, usually), removin all the icky membranes and as much fat as possible. Cut them into halves. Put salt and pepper on the meat and smear a generous spoonful of mustard on one side of each chunk. Melt butter in the pan on high heat and place the meat in the pan, mustarded-side down. Smear more mustard on the top side of each chunk. Be generous! After a minute or two, turn the meat. Let the other side sear shut as well. Preheat the oven to 350F.
Take the meat out of the pan and put into an oven dish. Cover with the onions and mushrooms. Pour the cream into the pan and stir on high heat until all the mustard crusts and other stuff in the pan is loose. Then pour that cream and all the other stuff over the meat/onions/mushrooms. The cream should be about halfway up the meat.
Place into the over and bake for 30 minutes. Test to see if the thickest piece of meat is done. Do NOT be afraid if the meat is still slightly pink, it just shouldn't look like raw pork.
Serve with taters.
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