Step 1

Saute the mushrooms in 1 tablespoon of the oil until slightly brown, 3 to 5 minutes. Set aside.

Step 2

Heat the demi-glace brown sauce per package directions (method may vary slightly depending on brand).

Step 3

Sprinkle the pork strips all over with the salt, white pepper and flour. Toss gently to evenly coat.

Step 4

Heat a large saute pan over high heat and add the remaining three tablespoons oil. Once the oil is hot, add the seasoned pork strips and saute until cooked through, 3 to 5 minutes. Remove from pan and set aside.

Step 5

Add the onions and mushrooms to the pan and saute for 30 seconds to 1 minute. Add the white wine, brown sauce and heavy cream; cook for about 1 minute more, or until the sauce is boiling. Return the pork to the sauce, let simmer for 30 seconds, then turn off the heat to avoid overcooking.

Step 6

Garnish with chopped parsley. Serve with potato rosti.