Trim off excess fat and muscle skin
Slice the tenderloin into medallions about 3/4 of an inch thick. Press down on the medallions to flatten a bit. Season with salt and pepper cover and let stand in refridgerator for at least 2 hours.
Slice the mushrooms and set aside.
Pan fry the pork turning frequently. These should only take about 7 minutes. Remove from the pan to a bowl and while you prepare the mushrooms.
Add a little more olive oil to the pan where the meat was cooked and cook the mushrooms in the pan until they golden brown.
Deglazed the pan by adding the heavy cream making sure to loosen all pieces of meat and mushroom from the pan.
Add the contents of the bowl containing the cook pork tenderloins along with any drippings the collected in the bowl.
Let simmer for about 10 min or until the sauce thickens.
Serve with pasta of choice, but spatzle is the preferred choice in Germany.
