Slice the pork tenderloin into bite-sized strips and roughly cut the onion.

Clean the mushrooms and slice them.

In a large pan heat 1 tbsp. and fry half of the tenderloin strips for a couple of minutes on both sides.

Salt and pepper the meat slices right before you set the meat aside.

Repeat that step with the remaining oil and meat. Make sure to don´t overcook the meat, it should be not fully cooked as it will cook more in the sauce later on.

Set the second batch of meat away and melt the butter in the same pan.

Add the onion and fry until slightly browned.

Add the sliced mushrooms and fry for a couple of minutes.

Sprinkle the mushrooms with the flour.

Stir well and fry again for a couple of minutes.

Pour in the white wine and let simmer for a few minutes until the liquid has reduced to about half of the amount.

Then add the heavy cream and simmer for another few minutes. For a lighter version of this recipe you could use half and half.

Add the meat including the meat juices to the pan and let simmer down to the desired thickness.

Taste and salt and pepper to taste if necessary.

Serve with rice, spaetzle or dumplings and a vegetable side dish.