Step 1

Place the pork tenderloin slices between sheets of waxed paper and gently pound with a meat mallet to about 1/2 inch thickness. Season lightly with salt and pepper.

Step 2

In a large skillet, heat 1 tablespoon of the avocado oil over medium heat. Add half of the pork slices in a single layer and cook about 2 to 3 minutes per side, until nicely browned.

Step 3

Remove to a plate and repeat with the remaining oil and pork slices.

Step 4

Add the wine or broth to the pan to deglaze the pan. Allow to cook until most of the liquid has evaporated, about 2 minutes.

Step 5

Add the butter to the hot skillet and let melt. Add the mushrooms and sauté until golden brown, about 5 minutes. Add the garlic and rosemary and cook until fragrant, about 1 minute more.

Step 6

Reduce the heat to medium low and stir in the cream. Cook until thickened, another 2 to 3 minutes. Return the pork and any accumulated juices to the pan and warm through. Add additional salt and pepper to taste.