Heat 1tbsp of oil in a pan and fry the pork loin slices until golden, then remove from the pan.
Add another tbsp of oil to the pan and fry the mushroom & garlic until cooked through and all juices have evaporated.
Add the wine, bring to the boil and simmer for 5 minutes to reduce by half.
Add the stock and simmer for another 5 minutes.
Then add the cream, ground pepper, pork and tarragon and heat through for a few minutes.
Serve on a bed of rice or with mash and vegetables.
Garnish with some extra chopped tarragon if wished.