1 lb. pork tenderloin
1/3 c. flour
1/2 tsp. garlic salt
1/2 tsp. fresh ground pepper
1 tsp. ground cumin seed
1/2 c. white wine
1 med. shallot, minced
4 tbsp. butter
4 tbsp. cooking oil
1 c. chicken broth
1 c. sauteed mushrooms (optional)
4-6 oz. heavy cream
Parsley

Slice pork cross grain into 1 inch pieces. Pound with cleaver with grain side up to 1/4 inch thickness. (Place meat between wax paper before pounding.) Dredge medallions in flour and seasonings, wait 10 minutes and dredge again. Brown medallions quickly in butter and oil mixture. Remove and set aside.

Cook shallot briefly, add chicken broth, wine mixture. Return medallions to liquid and simmer tightly covered for about 30 minutes. Remove medallions, add cream and stir well. Simmer to thicken slightly, keep stirring, check seasonings. Add mushrooms and medallions to sauce and heat to serving temperature. Parsley, chopped, should go in with wine and chicken broth.