2 lb. boneless pork roast
1/2 lb. thinly sliced mushrooms
3 grinds white pepper (or 3 sprinkles black)
1/2 c. dry sherry
4 tbsp. butter
1/2 tsp. salt
1/2 c. heavy cream

Cut the fat from the meat and cut in 1/2 inch slices. Lay between pieces of wax paper and pound with mallet. Saute in butter on both sides. Remove and keep warm. Fry mushrooms, season with salt and pepper. Add to meat. Deglaze the pan with sherry over medium heat. Add cream and mix well. Now pour sauce over meat and mushrooms.