1 pork tenderloin, trimmed of all silverskin and sinew
¼ cup white wine
1 cup cream
Fresh parsley leaves, picked
Fresh thyme leaves, picked
Salt and pepper to taste
Prepare stuffing as directed but do not stuff mushrooms.
Season whole pork tenderloin with kosher salt. In a large pan, sear the whole tenderloin over high heat until the outside is browned. Remove from heat and allow to cool for at least ten minutes.
Slice medallions 1 – 2 inches thick, the pork should not be fully cooked at this point.
Place the medallions on a sheet tray with a cut side facing up. Pile mushroom stuffing on top of each medallion and roast at 425°F for about 8 minutes, or until pork is cooked to your liking.
While the pork is in the oven, slice the remaining mushrooms and sauté on medium-high heat in the same pan you used to sear the pork. Once the mushrooms are cooked, deglaze with a splash of white wine then add cream and bring to a simmer. Reduce to sauce consistency and add salt and pepper to taste. Pour mushroom cream sauce down on a plate then place the mushroom-crusted pork tenderloin on the plate. Garnish with some fresh parsley and thyme.