Slice most of the mushrooms and cut 3 or 4 into quarters.
Peel and chop clove of garlic.
Heat 3 tablespoons of olive oil in a skillet. When warm, add chopped garlic and sauté for 1 minute over medium heat.
Add mushrooms (both sliced and cut into quarters) and sprinkle with salt and ground black pepper. Stir-fry over medium heat for 5 - 7 minutes or until mushrooms are golden. (If they are not golden the sauce will be lighter in color).
Add 2 bay leaves, a pinch of rosemary and white wine.
Cook over low heat for 10 - 12 or until most of the wine is reduced.
Take the quartered mushrooms out and set aside.
Add cream and cook over low heat for 2 - 3 minutes.
Remove bay leaves.
Use an immersion or stand blender to puree the mixture into a sauce. If the sauce is too thick, add some milk.
Add quartered mushrooms to the sauce and keep warm.
FOR THE SPANISH PORK TENDERLOIN:
Slice pork tenderloin into medallions (1/2 to 1 inch).
Sprinkle with salt and ground black pepper.
Add a pinch of rosemary and thyme to the grill and grill medallions for 1 - 2 minutes each side.
Serve into dishes and pour some mushroom sauce over each medallion.
Enjoy your Spanish pork tenderloin with mushroom sauce medallion recipe. See more pork recipes or Spanish Tapas.