Pork Tenderloin with Mushroom Sauce

Serve this pork according to the recipe with yellow grits of stone grinding, so that it is soaked in a hot cream sauce made from fresh cream and Dijon mustard.
Place a small baking dish in the oven. Preheat the oven to 425 degrees.Sprinkle 1/2 teaspoon salt and pepper evenly over the pork. Add 1 tablespoon of olive oil to the preheated skillet and stir to coat. Transfer the pork to the skillet. Bake at 425 ° for 20 minutes or until the thermometer placed in the thickest part of the pork shows 145 °, turning over after 10 minutes. Remove the pork from the pan and let it stand for 10 minutes.Place the roasting pan on medium-high heat. Add the remaining 1 tablespoon of oil to the pan; stir to coat. Add the mushrooms; simmer for 4 minutes, stirring occasionally. Add the garlic and simmer for 1 minute, stirring constantly. Add the vinegar and bring to a boil, scraping off the pan so that the pieces are not browned. Cook for 1 minute or until the liquid is almost evaporated, stirring occasionally. Add the remaining 1/4 teaspoon salt and stock; bring to a boil. Cook until the liquid is reduced to 1/3 cup (about 7 minutes). Remove from heat and add fresh cream and mustard. Cut the pork crosswise into slices. Place 3 ounces of pork on each of the 4 plates and pour about 2 1/2 tablespoons of sauce over each serving. Garnish with parsley.