Instructions

1. Heat a little oil in a heavy based fry-pan on a medium heat, brown the Borrowdale pork on all sides, turning continuously for 5-6 minutes.
2. Combine our BASKETCASE CHARDONNAY GLAZE with the white wine and mustard, whisking any out any lumps, then add 2 tsps BASKETCASE WILD MUSHROOM SALT.
3. Pour over the pork in the pan, slowly bring to the boil then reduce heat to a simmer until the pork is cooked through. Usually around 10 more minutes – but depends on the size of the tenderloin and the degree of “donenes” preferred. We used a meat thermometer (70° is just perfect).
4. While the pork is cooking, saute the mushrooms in a dry pan until they start to release their juices and are golden brown.
5. Remove the pork from the sauce and thickly slice into medallions.
6. Add the mushrooms and tarragon to the sauce and stir, spoon over the meat.
7. Serve with buttery garlic potato mash and steamed greens.

Source: https://basketcasegourmet.com.au/blogs/recipes/pork-tenderloin-with-chardonnay-and-mushroom