Pork Tenderloin With Bacon-Mushroom Sauce

• beef stock↗1⁄2 cup
• thyme↗1⁄8 teaspoon
• rosemary↗1⁄8 teaspoon
• mushroom↗1 lb

  caps sliced, stems reserved (mixed varieties)

• canola oil↗2 -3 tablespoons
• bacon or prosciutto↗4

  slices, chopped

• green onions↗2

  sliced

• dry white wine↗1⁄2 cup
• whipping cream or half-and-half↗1 cup
• pork tenderloin↗2 1⁄2 lbs

  cut into 1/2-inch slices

• parsley↗1 teaspoon

  minced

• salt & pepper

Step-by-step instructions

1. 1

   Heat beef stock to a simmer in a medium saucepan over medium heat; add thyme, rosemary and mushroom stems. Simmer 30 minutes.

2. 2

   Heat 1 Tbs of the oil in a large skillet over medium-high heat; add bacon & green onions. Cook stirring occasionally, until bacon is crisp; add sliced mushroom caps. Cook stirring often, 3 minutes. Add 1/4 cup of the wine; heat to a simmer. Simmer 10 minutes. Add beef stock/mushroom mixture and the cream (or half-and-half) to skillet; heat to a simmer. Simmer 15 minutes.

3. 3

   Meanwhile, in a separate heavy skillet heat 1 Tbs of the oil over high heat until very hot, cook tenderloin slices, in batches, adding more oil if necessary until lightly browned, about 2 minutes per side. Season with salt & pepper to taste (remember bacon/prosciutto can be salty). Set aside, keep warm.

4. 4

   Add remaining 1/4 cup of wine to the heavy skillet the tenderloin was cooked in; cook, stirring to scrape up browned bits, until wine reduces by half, 5 minutes. Add this to the simmering mushroom sauce. If mushroom sauce seems thin - thicken with 1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water. Add parsley & pepper to taste. Serve pork with sauce.