Recipe:
1 pork tenderloin
2 tbs EVOO
4 oz pancetta (diced)
1/2 shallot (minced)
2 cloves garlic (sliced)
1 1/2 cups baby Bella mushrooms (sliced)
2 tbs capers
1/2 c dry white wine
1/2 c chicken stock
1 tbs fresh sage (chopped)
1 tbs Dijon mustard
1/2 c heavy cream
Salt and pepper to taste

Clean tenderloin by removing the silver skin and cut into medallions the thickness of two fingers. Heat the oil in a pan to smoke point and season both sides of the medallions with salt and pepper. Sear both sides for 2-3 minutes or until nicely browned. Remove medallions and set aside on a plate. Lower the heat to medium low and add the pancetta. Render the pancetta until it begins to crisp. Add the shallot and garlic and sauté until softened about 3 minutes. Raise heat and add mushrooms season with salt and pepper and sauté until mushrooms begin to brown and soften. Add the capers and wine. Reduce the wine by half then add the chicken stock sage and Dijon and reduce by half again. Add heavy cream and reduce until begins to thicken. Place the medallions into the sauce and simmer both sides for about 5 minutes each until the pork is medium or until the desired temperature.

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