2 pounds pork tenderloin
Beazell’s Cajun Seasoning
3 Tablespoons butter
3 tablespoons extra virgin olive oil
1 small onion, finely shopped
12 oz baby portebella mushrooms
1 tablespoon all purpose flour
1 can chicken broth
1 cup heavy cream (or half and half)
Trim tenderloin to remove any of the silverskin and excess fat. Cut into 2 inch medallions. Flatten slightly with palm of hand. Season meat with Beazell’s Cajun Seasoning
Heat the olive oil and 1 tablespoon over hight heat. When the butter is melted add half the meat and sear on both sides, making sure meat is well browned on both sides. Transfer to a plate and sear remaining meat. Remove remaining meat from pan.
Melt the remaining butter in pan. Add the onion and saute for about 30 seconds, making sure to scrape up the browned bits from bottom of pan. Add the mushrooms and saute until all the mushroom liquid is evaporated and the mushrooms are cooked. Sprinkle flour over mixture and add the chicken broth. Reduce liquid by half. Stir in cream, return pork to pan along with any accumulated joices from the meat. Cook until pork is completely done. Test taste and adjsut seasoning if needed.