You will need: one 1-1/2 lb. pork loin, one onion, woody mushrooms (Bavarian), dried plums, and creamy style 'horseradish' mustard or a Dijon and of course heavy cream. Begin by sauteing one whole chopped onion in olive oil and butter. Wash and shave the mushrooms adding them to the skillet with the onion ...once the onion has browned. Push aside the onion and mushrooms to add the pork loin cut into a medallion size. Richly browned on both sides until the juices run down when you push on them. Bring back in the onion/mushrooms, add 1/4 lb of dried plums, mix together and pour in 1/3 cup of heavy cream and 1 large tbs of mustard.
~ Tutti a Tavola!