Creamy Pork Tenderloin (or boneless Chicken breasts)

Anita’s Pork Tenderloin (or boneless Chicken breasts)

2 pork tenderloins
I sprinkled them with seasoning salt and put them on a rack in my Dutch oven (roast at 350 degrees for about 45 minutes) or you can just barbecue them
In a frying pan fry up 1 chopped sweet onion and 1 cup sliced mushrooms in 1 tbsp butter until browned.
Then add about 1/2 cup red wine and 1 cup of either beef or chicken broth (or 1 cup of water with a bouillon cube) to the fried onions/mushrooms.
Add 1 tbsp of dijon mustard, 1/2 cup of sour cream, 1/2 cup of cream and 1/4 cup of parmesan cheese.
Add a little cornstarch in water to thicken the gravy.
Slice up the tenderloins into 1/8 in slices and add them to the gravy and put it in the slow cooker to keep warm.

NOTE: I've also done with this with 4 boneless chicken breasts as well, I just slice the breasts in half (lengthwise) and sprinkle them with seasoning salt and fry them in the frying pan or barbecue them... then continue on with the rest of the recipe. If the chicken breasts are really big, I cut them in smaller pieces before adding to the gravy.