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Adapted from "Country Living"
Preheat oven to 425 degrees. Toss together mushrooms and 1 tablespoon of olive oil on a large rimmed baking sheet. Toss broccoli with 1 tablespoon olive oil, season with salt and pepper and add to the baking sheet. Roast until vegetables are golden brown and tender 12-15 minutes.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Season pork with salt and pepper. Cook 4-5 minutes per side until internal temperature reads 140 degrees. Transfer to a platter and tent with foil. Reserve skillet.
Add mushrooms to skillet and sauté for 4-6 minutes until lightly browned, add shallots to skillet and cook, stirring occasionally until tender 3-4 minutes. Add flour and cook, stirring 1 minute. Add wine, agrodolce and simmer until thickened, 2-4 minutes. Add stock and simmer until thickened and reduced about 1/2 cup, 2-4 minutes. Remove from heat and stir in créme Fraiche, mustard and thyme. Season with salt and pepper. Serve pork topped with pan sauce.
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