Pork Tenderloin with Porcini Mushrooms

Coat tenderloin with salt, then brown it in butter and olive oil. Add 1/2c chopped large onion and 1 chopped shallot.  When translucent, add 1 tsp Italian seasoning, and 1 handful of chopped porcini that has been soaked in water for 20 minutes.

Add 1c chardonnay and the mushroom water.  Drape 1 slice of bacon over the pork, cover, and braise for 1 hour.  Add water if necessary to keep the pot from becoming dry.

Serve with plain pasta, using the juice as sauce.