> 1 (1 1/4 lb) pork tenderloin
> 2 tbsp canola oil, divided
> 1 (8 oz) pkg sliced cremini mushrooms
> 1/2 cup dry white wine
> 1/3 cup heavy cream
Preheat oven to 425°F. Brush the pork tenderloin with 1 tbsp oil and season with salt and pepper. Roast on a baking sheet 20–25 min., until internal temperature is 145°F.
Meanwhile, in a 12-inch skillet, heat remaining 1 tbsp oil on medium-high. Add the mushrooms and season with salt. Sauté 8–10 min., until tender.
To skillet, add the wine and simmer 3–4 min., until wine reduces by half. Season with pepper.
To mushroom sauce, whisk in the heavy cream. Simmer 3–4 min. until slightly thickened. Remove from heat. Slice pork and serve topped with mushroom sauce.