2 tbsp. oil
2 tbsp. butter
2 whole pork tenderloins (1 lb. each)
1/2 c. sliced celery
1/2 c. sliced carrots
1 med. onion, sliced
1/2 c. sliced mushrooms
2 tbsp. dry white wine
2 tbsp. flour
1 c. chicken or beef stock
Salt and pepper to taste
Chopped parsley for garnish

Preheat oven to 325 degrees. In a heavy skillet heat oil and melt butter. When hot, add meat and brown on all sides. Remove from pan; then add celery, carrots, onions, and mushrooms.

Saute until slightly limp. Add wine; cook 5 minutes, then sprinkle on flour. Cook 2-3 minutes; add stock. Cook to thicken; season with salt and pepper.

Place meat in baking dish; pour vegetable mixture over top. Cover and bake in preheated 325 degree oven about 1 1/2 hours or until tender. Sprinkle with parsley. Makes 8-10 servings.