This pork tenderloin pairs well with the Jean Marc Burgaud Beaujolais Morgon. This wine offers a bouquet of cranberries, with a touch of liquorice that creates an interesting synergy for the nose and palate.

For four people.

Two small small tenderloins or 250 grams per person

16 medium-sized sliced mushrooms,

10 tablespoons of 35 per cent cream,

2 tablespoons of a sauce thickener such as Bisto in a powder form

2 teaspoons of black pepper,

1/2 a teaspoon of salt and three tablespoons of salted butter.

Preparation time is 20 minutes and cooking time is 15 minutes.

Place the butter in a skillet at medium heat with the sliced mushrooms and the sauce thickener for five minutes to soften them. Remove the mushrooms from the skillet and place them in a bowl.

Cut the pork tenderloin into medallions, and sautée them in the skillet for seven minutes, turning the medallions on each side.

Place the mushrooms in the skillet, add the cream and bring to a simmer for four minutes.

Salt and pepper can be added at any time while the dish is in the skillet.

Serve with mashed potatoes and sweet peas.