Pork Tenderloin In Mustard Cream Sauce - cooking recipe

Ingredients

flour
6 thick pork tenderloin fillets (about 1/3 lb. each)
1 Tbsp. oil
1 Tbsp. butter
1 1/2 c. thinly sliced onions
1 clove garlic, minced
2 Tbsp. white wine vinegar
bay leaf, crumbled

Preparation

Split tenderloin in two lengthwise (not quite through); pound. Dip in flour.
Brown in oil and butter.
Transfer to shallow casserole.
In same pan, saute onions.
Take from heat and add garlic, vinegar and bay leaf.
Spoon over meat.
Cover all with sauce (recipe follows).
Bake at 350\u00b0 for 15 minutes.
Reduce heat to 300\u00b0.
Bake 1 1/4 hours.