Pork Tenderloin with Shallot, Mushroom and White Wine Sauce

Ingredients

• 2-3-pound pork tenderloin, trimmed of fat and silver skin
• 1-2 tablespoons olive or vegetable oil
• 4 tablespoons unsalted butter
• Kosher salt and freshly ground (or coarse grind) black pepper
• 2 shallots, diced
• Small garlic clove, minced
• 1 cup chopped mushrooms (your choice, but I like oyster mushrooms for this)
• 1 cup fairly dry white wine
• 1 cup chicken broth
• 1 ½ tablespoons cornstarch
• Additional salt and pepper