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PORK SAUTE DE VEAU AUX CHAMPIGNONS

3 - 4 lbs. pork tenderloin (veal is expensive!)
Heavy 10 inch skillet
4 tbsp. butter
2 tbsp. cooking oil
2 c. fresh mushrooms, sliced
1 tsp. tarragon, thyme, or mixed herbs
1/2 tsp. salt
Pinch pepper
1/2 c. finely minced shallots
1 c. Chardonnay wine
1 pt. heavy cream
Flour
Chopped parsley

Cut meat into 3/4 inch slices. Season meat with alot of flour and salt and pepper. Pound meat 1/4 inch thick. Saute meat in oil. Cook until brown. Flip over. Take meat out. Take skillet off heat. Add a little bit of oil. Throw in chopped shallots and fresh mushrooms; saute. Add 1 cup Chardonnay. Reduce until almost gone. Put in heavy cream. Add pinch of salt. Reduce until thick. In separate skillet mix 2 tablespoons butter, 1 tablespoon flour; mix and brown. Add to cream sauce. Whisk it until thick. Use chopped parsley. Wrap in towel and put under cold water to garnish dish.