1 lb. pork tenderloin, cut into 8 pieces and flattened to 1 inch thick medallions
2 tbsp. butter
3 tbsp. flour
1 c. chicken broth
1 c. milk
1/2 c. dry white wine
1/2 c. grated Parmesan cheese
3 oz. jar sliced mushrooms
Salt and pepper to taste
8 oz. spaghetti, linguine, or fettucini

Melt butter; stir in flour. Stir in liquids. Cook, stirring until smooth and thickened. Stir in cheese, mushrooms, salt and pepper. Set aside. Cook pasta to al dente. Drain. Heat 2 tablespoons butter and cook medallions 3-4 minutes per side. Toss pasta with 1 1/2 cups (or more) sauce.

Place on serving platter. Top with browned medallions and garnish with remaining sauce and freshly chopped parsley. Makes 4 servings.

NOTE: I make double the amount of sauce so as to have ample for both pasta and passing.