You will need: one 1-1/2 lb. pork loin, one onion, 'wild/wood' mushrooms (Bavarian), dried plums, and creamy style 'horseradish' mustard or a rich 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. Brown on both sides until the juices run out when you push down on each one. 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 and half large tbs of mustard. Cover and let simmer while you prepare the sides.
~ Tutti a Tavola!