Instructions: Peel the potatoes and slice lengthwise. Then cut crosswise into thin slices.

Add potatoes and 1 teaspoon salt to a large saucepan. Barely cover the potatoes with hot tap water. Cover pan and cook potatoes over high heat until just tender, about 10 minutes.

Meanwhile, put the oil in a 12 inch saute pan or Dutch oven over medium heat.

Cut the tenderloins crosswise into 3/4 inch-thick slices at the widest part.

Increase the width to 1 inch toward the narrower end. Season with salt and pepper, add to the pan and increase the heat to high.

With the slicing attachment to the food processor in place, slice the mushrooms in 2 or 3 batches. Set aside. Turn the pork over to brown on the other side.

Refit the food processor with the chopping blade. Peel the garlic. With the motor of the food processor running, drop the garlic down the chute. Meanwhile, peel and quarter the onion. Stop the motor of the processor, add the onion and pulse until chopped. Scrape the onion and garlic into the pan with the pork. Add the mushrooms and stir well.

Chop the rosemary if fresh. Sprinkle the pork mixture with 2 teaspoons of the fresh rosemary or 1 teaspoon of the dried rosemary (crushed with your fingers) and the flour. Stir well. Add the chicken broth and soy sauce. Stir well, cover and bring to a 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 the sour cream in a microwave oven at 50 percent power for 30 seconds.

As soon as the potatoes are tender, drain and put into the food processor with the sour cream, butter and salt and pepper to taste. Pulse just until combined but not completely smooth. (Do not overprocess.) Serve with the pork.

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