Adapted from Martha Stewart
2 pork tenderloins, trimmed and cut into 3/4 inch slices
4 tablespoons butter, divided
8-10 ounces sliced mushrooms
2 stalks celery, cut into 1/8 inch slices
1 cup chicken broth
1/3 cup heavy cream
Freshly ground black pepper
Parsley, chopped, for optional garnish
Egg noodles, for serving
Pound meat slices to 1/3 inch thickness with meat mallet (place in ziplock bag or cover with plastic wrap to avoid splatters). Season both sides of meat with salt and pepper.
In a large skillet, melt one tablespoon of butter. Saute about half the meat, till browned on each side. Remove to plate while you cook the other half, using another tablespoon of butter. Remove remaining pork to plate.
Add 2 more tablespoons of butter to the pan and add mushrooms and celery. Season with salt and pepper and saute till mushrooms are lightly browned. Add chicken broth and cook till liquid reduces, about 5 minutes. Add cream and heat till warm. Add parsley if using and adjust seasonings if necessary. Return meat to pan and gently toss to coat pork with cream sauce.