Cut a fillet of pork tenderloin into 4 – 5 cm chunks and flatted slightly with a meat mallet. Dust in seasoned flour
and fry in hot olive oil until golden brown on both sides. Keep warm. In the same pan, fry sliced mushrooms, adding
a little butter, until cooked and tinged with brown, then add a splash of dry white wine (or dry vermouth) and a good
glug of cream. Bring to a simmer, season with a little sea salt and freshly ground black pepper, then stir in chopped dill.
Spoon the mushroom sauce onto hot plates, top with the pork escalopes and serve with new potatoes and a green veg.