1 1/2 lbs. pork tenderloin, sliced about 1 inch thick
1/2 c. flour, sifted
2 tbsp. butter
2 tbsp. oil
1/2 c. sherry
1/4 c. water
1/2 c. chopped onions
1 clove garlic, minced
1/4 tsp. black pepper
1 tsp. salt
1/4 tsp. each thyme, rosemary, oregano
2 c. fresh mushrooms, sliced

Dredge pork in flour. In a hot skillet, brown meat in butter-oil combination. Stir in sherry, water, onion, garlic, pepper, salt, herbs. Cover and cook slowly 30 minutes, adding a little water if needed. Add mushrooms and cook, covered 15 minutes longer. (This recipe can also be used with veal, but reduce cooking time significantly.) Serves 4.