Pork with carrot and mushroom sauce

Cut the pork fillet into slices and season to taste with salt and pepper.
Heat a little oil in a pan and fry the meat. Remove from the pan and drain on paper towelling.
Fry the whole mushrooms in the same oil and remove from the pan.
Return the meat to the pan, and add the carrots, wine, chicken stock and origanum. Reduce the heat and simmer for another 5 minutes.
Remove the meat and vegetables from the pan.
Mix the cornflour with a little cold water and add to the sauce in the pan.
Stir continuously until the sauce begins to thicken and is cooked.
Remove the pan from the heat and stir in the cream.
Return the meat and vegetables to the pan and heat through.
Serve immediately.