20 oz. pork tenderloin
All-purpose flour
3 tbsp. butter
1/4 tsp. curry powder
6 med. mushrooms, quartered
2 tbsp. dry sherry
1/4 c. brown sauce
1/4 c. light cream
1 tomato, peeled and chopped
Chives

Cut tenderloin into pieces. Pound thin and coat lightly with flour. In large skillet, cook slowly in butter until well browned on one side. Sprinkle with salt, pepper, and curry. Turn and sprinkle meat with seasonings. Add mushrooms and cook until tenderloin is browned on other side. Remove to platter and keep warm.

To skillet, add sherry, brown sauce, light cream, and tomato. Stir well to scrape up browned bits. Pour sauce over medallions on platter. Garnish with fresh cut chives. Serves 4.