10-12 oz. pork tenderloin, cut to 1-inch thick and trimmed
Salt and pepper
2 tbsp. flour
1/4 c. butter
1 lg. shallot, chopped
2 1/2 oz. fresh mushrooms, sliced
1/8 tsp. rosemary
1/4 c. dry white wine
1/4 c. canned chicken broth

Pat pork dry. Place flour in plastic bag. Season with salt and pepper. Place pork in bag. Close tightly and shake. Melt butter in heavy large skillet over medium heat. Add pork and shallot; cook 4 minutes. Turn pork over. Add mushrooms and rosemary. Cook until mushrooms are soft, approximately 1 minute. Mix in wine and broth and simmer until pork is cooked through, approximately 3 minutes. Serve immediately with rice.