Pan Seared Pork Medallions in a Mushroom Brandy Cream Sauce with Red Pepper/Orange Relish and Mashed

Ingredients

• 3 – 4 lb pork tenderloin, trimmed
• 3 T light olive oil
• 2 T salted butter
• Small handful of chopped Italian parsley
• 2+ t kosher salt + 1 t black pepper
• 1 T Herbs de Provence seasoning. I used Victoria foods brand, my favorite
• 2 pints baby bella mushroom sliced
• ¼ C good brandy
• ¼ – 1/3 C heavy cream or half n half
• 4 large Yukon potatoes cut into small chunks
• 2 Gala apples, peeled and cut into small chunks
• ¼ C to 1/3 C heavy cream
• 1 ½ t kosher salt + ½ t black pepper (more to taste)
• 1 large red pepper chopped into very fine pieces.
• 2 oranges (one to zest and then squeeze our 1 T juice. The other to peel and chop flesh for relish)
• 2 T chopped shallot
• 1 T very finely chopped cilantro
• 3 t very finely chopped parsley
• 1 – 2 t of peeled and finely chopped ginger root
• ½ t kosher salt + ¼ t black pepper
• 1 large clove of garlic peeled and finely chopped