Pork Aux Champignons (French Pork With Mushrooms) - cooking recipe

Ingredients

800 g pork tenderloin (2 tenderloins, ea weighing 400 gm)
olive oil (for frying)
salt & freshly ground black pepper
500 g button mushrooms
2 garlic cloves (minced)
1 bay leaf
2 whole cloves
3 shallots (med size)
8 baby onions (use cocktail, pearl or sml boiler size onions ~ your choice)
1 small fresh thyme sprig
250 ml single cream

Preparation

Cut pork tenderloins into 1-in thick medallions. Heat a little olive oil in a lrg non-stick skillet or frying pan & brown the meat on all sides. Season to taste pref w/salt & pepper.
Wipe the mushrooms, slice thinly & add to the frying pan w/the garlic, bay leaf & whole cloves.
Peel the shallots & baby onions. Slice the shallots & add them to the frying pan w/the whole baby onions & sprig of thyme. Cover & cook for 1 hr over a gentle heat.
Remove bay leaf, cloves & thyme sprig. Add cream & bring to a gentle boil, stirring constantly to thicken the sauce. Season to taste pref & serve immediately w/freshly boiled rice.