| 1/2 | kg | MONTEREY PORK TENDERLOIN, sliced into 5 |
| 6 | cloves | garlic, chopped |
| 4 | tbsp | Worcestershire sauce |
| 1/3 | cup | MAGNOLIA GOLD BUTTER UNSALTED |
| 1 (250 mL) | pack | MAGNOLIA ALL-PURPOSE CREAM |
| 1 (198 g) | can | button mushrooms, drained and sliced |
| 120 | grams | MAGNOLIA QUESO DE BOLA |
| 1 (5 g) | stalk | parsley, chopped (1 tbsp) |
| 1 | Marinate pork tenderloin with garlic and 3 tablespoons of Worcestershire sauce for at least 30 minutes. |
| 2 | Melt margarine in a hot pan over medium heat. Brown pork, and then add marinade. Cook for 3 minutes on each side. |
| 3 | Add cream, mushrooms, and remaining Worcestershire sauce. Grate half of the cheese and stir into the sauce. Let simmer and cook covered until pork is fully cooked. |
| 4 | Use a peeler to make cheese shavings with the remaining cheese. Top before serving, and garnish with parsley. |
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