Pan Fried Pork with Mushroom and Sherry Sauce

Quite a rich sauce but quite easy to do.

1 pork tenderloin cut into medallions or pork loins

2 -3 tablespoons oil (any vegetable oil is fine)

1 medium onion, finely chopped

2 cups sliced fresh mushrooms

1 -2 garlic clove, minced

salt and fresh black pepper

1⁄2 teaspoon dried thyme

2 tablespoons dry sherry

2 cups chicken stock

1 teaspoon cornstarch

2 teaspoon grainy mustard

3 tbsp crème fraiche

1. Season medallions on one side. Place in pan season side down. Season other side . Brown until golden and turn. When both sides are nice and golden, remove from pan and set aside.
2. Add more oil if needed and onion, mushrooms, and garlic. Saute until onion is soft and mushrooms are lightly browned.
3. Add sherry, dried thyme and salt and pepper. Cook till sherry is almost evaporated, 2 minutes.
4. Add stock (with cornstarch mixed in), mustard and cream. Bring to a boil.
5. Add meat back to pan.
6. Reduce heat, cover and simmer 15 -20 minutes.