2 lbs pork tenderloins
4 tbs extra virgin olive oil
2 cloves of garlic finely chopped
3 tbs O&O lemon and black pepper mustard
3 finely chopped shallots
8 minced mushrooms
¼ cup white wine
½ cup 35% cream
1 tbs O&O lemon and black pepper mustard
Salt and pepper, to taste
Preheat oven at 375°C.
Mix all the ingredients for the marinade and baste the pork loins. Let rest for 3 to 4 hours in the refrigerator.
Cook the meat for about 30 minutes.
Brown the shallots with the mushrooms with 1 teaspoon of extra virgin olive oil.
Pour the white wine to deglaze and let reduce to 2 tablespoons of cooking juice.
Add the mustard and the cream and cook until the texture is thicker.
Serve with rice and a green veggie.