Pork Tenderloin with Dijon sauce

2 lbs Pork Tenderloin
butter
flour

Sauce
6 shallots chopped
12 fresh mushrooms chopped
2 cups white wine, or cooking wine
2 cups creme 35%
40 ml Dijon Mustard
salt and pepper
1 tbs Epicure 3 onion
1Tbs Epicure herb and garlic
Epicure 4 pepper, and Herb and garlic salt


Slice Pork and turn in flour then fry on both sides.

Cook shallots and mushrooms with spices in butter till almost cooked, at high heat, add wine gradually, then cream and mustard and simmer for about 10 min.













Add Pork to sauce and again let simmer for 30-40 minutes until well cooked and sauce has thicken.

Serve with rice or patatoes.

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