Steak Frites: Porc aux Champignons (Pork with Mushrooms)

Okay, so I didn't make steak frites, but a cookbook about French bistro cooking, particularly steak frites, had me drooling all afternoon, so I decided I probably shouldn't continue to resist the call of la cuisine française.  While a beautiful steak coated in freshly cracked black pepper with a side of fries sounds heavenly, said steak isn't really part of the budget this paycheck.  I had to take a step down the meat aisle and settle for some pork, although it certainly didn't feel like settling once this luscious dish hit my taste buds.  Everything turned out beautifully, and I moped up every bit of the pork's sauce with my creamy potato.

Porc aux Champignons (Pork with Mushrooms)
From Steak Frites by Pierre-Yves Chupin

2 (14-ounce) pork tenderloins
Canola oil, for frying
Sea salt and freshly ground black pepper
18 ounces white button mushrooms
1 bay leaf
2 cloves
3 medium shallots
8 baby white onions
1 sprig thyme
1 cup light cream

Cut the pork tenderloins into large pieces.  Heat a little olive oil in a skillet and brown the meat on all sides.  Season with salt and pepper.  Wipe the mushrooms, slice them thinly, and add to the skillet with the bay leaf and cloves.  Peel the shallots and baby onions.  Slice the shallots and add them to the skillet with the whole onions and the sprig of thyme.  Cover and cook for 1 hour over a gentle heat.  Add the cream and bring to a boil, stirring constantly so the sauce thickens.  Season to taste.

Makes 4 servings