1 whole pork tenderloin (about 12 oz.)
All-purpose flour
3 tbsp. clarified butter
Salt
Pepper
3 med. mushrooms, quartered
2 tbsp. dry sherry
2 tbsp. brown sauce
2 tbsp. light cream
1/2 tomato, peeled and chopped
Chives

Cut tenderloin into 4 pieces. Pound thin and coat lightly with flour. In large skillet, cook slowly in clarified butter until well browned on one side. Sprinkle with salt and pepper. Turn; sprinkle meat with the seasonings. Add mushrooms and cook until meat 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 chives.

Serves 2.