Ingredients:
2 Stuffed Pork Steaks
4 Tablespoons Olive Oil
Cracked Black Pepper
1 packet Fresh Sliced Button Mushrooms
1 Clove Garlic, Minced
2 Tablespoons Olive Oil
1 Cup Dry White Wine
1 Cup Chicken stock
Salt & Pepper
2 Tablespoons Unsalted Butter

Directions
Preheat the oven to 350F/180c/Gas Mark 4. Rub a tablespoon of the oil over the tenderloins, and season well with salt and pepper.
In a heavy, ovenproof pan heat the remaining tablespoon of oil over medium high heat and brown the tenderloin well on all sides.
Place in the preheated oven and bake for about 45 Minutes or until cooked through.
Transfer the meat to a platter and cover with foil. Rest for 10 to 15 minutes.
While the pork is baking, prepare the mushroom sauce. Heat the oil in a heavy skillet and add mushrooms.
Cook over medium heat until soft and light brown, about 3 to 4 minutes. Add the garlic, and cook for an additional minute or two.
Add the wine and stock and cook over medium high heat until thickened and reduced by 2/3.
Season with salt and pepper and whisk in the butter. Add any juices from the pork fillets.
Cut the twine from the roast, and slice the tenderloin into 1 & 1/2 inch slices.
Place a couple of slices on a plate and spoon some of the mushroom mixture on top.
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