Pork with sour cream and mushrooms: mystery box madness

I feel a bit strange about my dish for this week's I Heart Cooking Clubs "Mystery Box Madness" challenge. You see, it's a pork dish. Normally a pork dish wouldn't make me feel remotely strange, but this week our featured cook, Diana Henry, released a book of chicken recipes. She invited me to the launch party, which was the most fun I've had in ages, but it just compounds the weirdness of not making a chicken dish this week...

Dodgy phone pic of the cover - hence cutting her name off

The book is lovely, my copy arrived yesterday, but I had already made this dish featuring three of the challenge ingredients (bacon, mushrooms and thyme - with a bonus of substituting a leek for the onion). It's Diana's recipe for rabbit with sour cream and dried wild mushrooms, from Roast Figs Sugar Snow, but I used pork tenderloin. It's not that I am squeamish about bunny - I enjoy it when other people cook it - it's just that I have had very mixed results cooking it myself. I wanted something dependably delicious. And this was. We had it with pappardelle and some greens and it was wonderful.