Pork Tenderloins with Mushroom Sauce

This recipe was found in a James Peterson cookbook, 'Cooking.'  If you didn't read my blog about cookbooks, James Peterson's cookbooks are fabulous.  The first time I made this recipe, I ignored the quantity of mushrooms for the sauce and probably doubled the amount; I love mushrooms so why not have more?  Well, the answer to that is your sauce ends up being more of a mushroom pudding than a sauce.  I do not recommend that.

INGREDIENTS:
2 pork tenderloins, 12-14 ounces each
salt, pepper
10 oz cremini or white mushrooms OR
    5 oz cremini mushrooms for the sauce and 5 oz wild mushrooms
1 T. demi-glace, softened in 3 T. hot water
1/2 C. heavy cream
4 T. olive oil
1 t. wine vinegar, or as needed

INSTRUCTIONS:
1.  Trim the silver skin from the tenderloins.  Cut tenderloins into 1" thick rounds.  Season both sides with salt and pepper.  If possible, let the the pork sit at room temperature for one hour before cooking.

2.  Chop half the mushrooms coarsely and quarter the other half of the mushrooms.  If using both cremini and wild mushrooms, coarsely chop the cremini mushrooms but leave the wild mushrooms whole.

3.  Put the chopped mushrooms in a saucepan with the demi-glace & water and the heavy cream, bring to a simmer, and simmer gently for about 5 minutes.  Remove from the heat and pour into a blender and process for about 1 minute or until smooth.

4.  Rinse out the saucepan, strain the puree into the pan and simmer gently until it thickens, careful not to let it become too thick.  Set aside.

5.  In saute pan or skillet, heat 2 T. of the oil over high heat.  Add the remaining mushrooms and saute for about 7 minutes or until well-browned.  Place in a low temp oven to keep warm.

5.  In a saute pan just large enough to hold the tenderloin slices, heat the remaining oil over high heat.  When the oil is hot, add the pork and brown for about 2 minutes.  Turn the heat down to medium and continue cooking for another minute.  Turn the slices over, turn heat back to high and cook for 2 minutes.   Transfer to a platter.

5.  Return the sauce to the saute pan and reheat gently.  Season with salt and pepper and add the vinegar.  Taste and add salt, pepper, and/or vinegar as needed.

6.  Take the mushrooms from the oven and sprinkle over the pork.  Spoon sauce over pork and serve.

Too many mushrooms in the sauce:                             

The RIGHT amount of mushrooms: