Filled Tenderloin of Pork ala Anna

2 pork tenderloins- cleaned of the thin membrane they are covered with
3 lg. onions- diced small- for filling
1 pound mushrooms- sliced
1/2 cup margarine- divided
1 lg. onion- diced small- for gravy
3/4 cup cream
1/2 cup flour

Cut the tenderloins in half (butterfly)
and pound to an even thickness.

Sprinkle with salt and pepper on both sides.
Set aside.

Filling:

Cook onions in 1/4 cup margarine until golden.

Add the mushrooms and continue to sauté, stirring occasionally,
until most of the liquid from the mushrooms is gone.

This should take about 15- 20 minutes.

Make sure that the mushrooms don't burn!

Set aside to cool.

Put 1/2 of the filling on the butterflied tenderloin.
Fold it over and secure it with toothpicks.
Use enough toothpicks so that the filling is not going to fall out.
Repeat with the second tenderloin.

Melt 1/4 cup margarine in a skillet. Brown the meat lightly on both sides.
Remove and keep warm.

Sauté onions for gravy until golden.
If you have any leftover filling add that to the pan.
Scrape the inside of the pan with a wooden spoon
and use those scrapings to flavor the gravy.

When the liquid is bubbly, add the meat, cover and turn down the heat.

Never pour water on a Tenderloin or it will get tough!

Simmer for 10- 15 minutes- until the meat is heated through again.

Remove the meat from the pan and keep it warm.

Whisk together 3/4 cup cream with 1/2 cup flour.
Add to boiling liquid in the pan and stir it until it is thickened.
Add water or cream if the gravy is too thick.
Cut the meat into slices and serve.

This tastes great over rice.

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