This is a very simple recipe from Martha Stewart, very simple to prepare and quite savory. Pound out some thinnly siced medallions of pork tenderloin, pan fry them and set asside in a warm oven to finish cooking. Toss in the celery and mushrooms to the pan and brown, deglaze the pan with a little white wine and then add some chicken stock and cream, reduce. Just before plating add back the pork and finish with some parsley, in this case a lot of parsley.
