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1. Place a small roasting pan in oven. Preheat
oven to 425°.
2. Sprinkle pork evenly with 1/2 teaspoon salt and
pepper. Add 1 tablespoon olive oil to preheated
pan, and swirl to coat. Add pork to pan. Roast at
425° for 20 minutes or until a thermometer
inserted in the thickest portion of pork registers
145°, turning after 10 minutes. Remove pork from
pan, and let stand for 10 minutes.
3. Place roasting pan over medium-high heat. Add
the remaining 1 tablespoon oil to pan; swirl to
coat. Add mushrooms; sauté 4 minutes, stirring
occasionally. Add garlic, and sauté 1 minute,
stirring constantly. Stir in vinegar, and bring to
a boil, scraping pan to loosen browned bits. Cook
1 minute or until liquid almost evaporates,
stirring occasionally. Stir in remaining 1/4
teaspoon salt and broth; bring to a boil. Cook
until liquid is reduced to 1/3 cup (about 7
minutes). Remove from heat, and stir in crème
fraîche and mustard. Cut pork crosswise into
slices.
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