1/4 c. flour
1 tsp. salt
1 lb. pork tenderloin
1 tbsp. vegetable oil
1 c. heavy cream
1 med. onion, chopped
1 green pepper, chopped
8 oz. sliced mushrooms
1 tsp. dried savory
1 tbsp. dry sherry

Combine flour and 1/2 teaspoon salt. Cut meat crosswise into 3/4 inch slices. Heat oil. Coat meat with flour and brown. Remove to plate. Add onion, pepper, mushrooms, savory and 1/2 teaspoon salt to the drippings. Stir frequently. Slowly stir in cream and simmer. Add browned tenderloin slices and cook uncovered until meat is done, about 10 minutes. Remove meat to platter and reduce vegetable - cream mixture to sauce consistency. Stir in sherry. Serve sauce around meat. Serves 4.