Ingredients:

1 pork tenderloin
salt and pepper
1 tablespoon oil
1 tablespoon butter
4oz sliced mushrooms
3 oz water
1 teaspoon demi glaze
3 oz heavy cream
1 teaspoon dry tarragon
1 oz Galliano
sliced green onions- garnish
pork juices

Directions:

Season the pork with salt and pepper, then pan-sear it on all sides over medium heat. Place it in an oven preheated to 350°F for 10 minutes or until the internal temperature reaches 135°F. Let it rest afterward.

Using the same pan in which the pork was seared, add some butter and sauté the mushrooms until they are tender and most of the liquid is gone. Deglaze the pan with Galliano and reduce until almost all the liquid is gone. Then, add the tarragon, water, and demi-glace paste, and simmer for 5 minutes.

Next, add the heavy cream and bring it to a boil for 1 minute, then simmer until it thickens. Add any pork juices that came from resting the pork.

Slice the pork, drizzle the sauce over the pork, and garnish with the green onions. Serve with a side of vegetables and your favourite starch.