Pork Tenderloin With Mushroom Sauce Recipe Ingredients: 7 oz mushrooms (button) 1 clv garlic 3 T olive oil 1/2 t salt 1/4 t ground black pepper 2 l bay (leaves) 1/4 t rosemary 1/2 c white wine 1/2 c cream 1 pork tenderloin (whole piece) 1/2 t ground black pepper 1 t salt 1/4 t rosemary 1/4 t thyme Instructions:  FOR THE HOMEMADE MUSHROOM SAUCE:Peel and wash button mushrooms.Slice most of the mushrooms and cut 3 or 4 into quarters.Peel and chop clove of garlic.Heat 3 tablespoons of olive oil in a skillet. When warm, add chopped garlic and sauté for 1 minute over medium heat.Add mushrooms (both sliced and cut into quarters) and sprinkle with salt and ground black pepper. Stir-fry over medium heat for 5 - 7 minutes or until mushrooms are golden. (If they are not golden the sauce will be lighter in color).Add 2 bay leaves, a pinch of rosemary and white wine.Cook over low heat for 10 - 12 or until most of the wine is reduced.Take the quartered mushrooms out and set aside.Add cream and cook over low heat for 2 - 3 minutes. Remove bay leaves.Use an immersion or stand blender to puree the mixture into a sauce. If the sauce is too thick, add some milk.Add quartered mushrooms to the sauce and keep warm.  FOR THE SPANISH PORK TENDERLOIN: Slice pork tenderloin into medallions (1/2 to 1 inch).Sprinkle with salt and ground black pepper.Add a pinch of rosemary and thyme to the grill and grill medallions for 1 - 2 minutes each side.Serve into dishes and pour some mushroom sauce over each medallion.Enjoy your Spanish pork tenderloin with mushroom sauce medallion recipe. See more pork recipes or Spanish Tapas. Description: Pork tenderloin with mushroom sauce recipe, discover this easy to cook Tapas recipe with Spanish pork medallions and a creamy homemade mushroom sauce recipe! Notes: