Pork tenderloin in Dijon sauce

2 lbs pork tenderloin
6 shallots
12 fresh mushrooms
1 cup white wine
1 cup 35% cream
4 tsp dijon mustard
Epicure herb garlic salt or plain sea salt
Epicure black pepper or tuxedo pepper
2 tbs Epicure 3 onion
2 tbs Epicure herb and garlic dip mix
Epicure All purpose seasoning
flour



 Slice tenderloin, then flour pork.
















 Fry in butter both sides, add your choice of salt and pepper.

Set aside.














Dice Onions and mushrooms.














Fry in butter, mushrooms and onions. Add seasonings, 3 onion herb and garlic, all purpose seasoning, salt and pepper to taste

Add wine and bring to a simmer, then add dijon mustard and cream, let it simmer for about 5 min, then add your pork in and keep simmering for 10-15 min.









Basmati rice in steamer, add  2 cups rice, and 3 1/2 cup water. Place in microwave for 15 min. Flush when cooked.

 Side of asperagus, add herb and galic, and garlic Aolie as well as herb garlic salt. Saute in some oil.

Place rice, add pork and sauce on top and serve with your choice of veggies. Enjoy!

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