Instructions: Peel potatoes and slice lengthwise. Then cut crosswise into thin slices. Put potatoes into large saucepan with 1 teaspoon salt and hot tap water to barely cover. Cover pot and cook until just tender, about 10 minutes. Meanwhile, put oil in 12 inch saute pan or Dutch oven over medium heat. Cut tenderloins crosswise into 3/4 inch-thick slices at the widest part. Increase thickness to 1 inch toward narrower end. Season with salt and pepper, add to pan, and increase heat to high. With food processor slicing attachment, slice mushrooms in 2 or 3 batches. Set aside. Turn pork over to brown other side.

Refit food processor with chopping blade. Peel garlic. With processor running, drop garlic down chute. Peel and quarter onion. Stop motor of processor, add onion and pulse until chopped. Scrape onion and garlic into pan with pork. Add mushrooms and stir well. Chop rosemary if using fresh. Sprinkle pork mixture with 2 teaspoons fresh rosemary or 1 teaspoon dried (crush dry with fingers) and flour. Stir well. Add chicken stock and soy sauce. Stir well, cover and bring to boil. Uncover and cook for about 3 minutes or until pork is just tender. (Do not overcook.) Season with salt and pepper to taste and add remaining rosemary, if desired. Meanwhile, warm sour cream in microwave at half power for 30 seconds. As soon as potatoes are tender, drain and put into food processor with sour cream, butter and salt and pepper to taste. Pulse just until combined but not completely smooth. (Do not over-process.) Serve with the pork.

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