1 1/2 lbs. pork tenderloin
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
6 to 8 lg. mushrooms, sliced
1 can chicken broth
1 tbsp. butter
1 tbsp. olive oil
2 tbsp. finely chopped parsley
1/2 pt. cream

Cut tenderloin into thin slices. Coat with flour, salt and pepper. Bring chicken broth to a boil, add mushrooms and simmer 5 minutes. Melt butter in large frying pan and add olive oil. Brown pork slices. Pour broth over pork and simmer for 45 minutes or until meat is tender. Remove pork and mushrooms from pan. Bring sauce to a boil and stir in cream and parsley. Reduce heat and cook for 2 minutes. Add pork and mushrooms back to sauce. Serve over cooked rice.