Pork Medallions in Mustard Cream Sauce

3 Tablespoon Olive Oil

2 Tablespoons Coarse-Grain Mustard

½ Teaspoon Salt

½ Teaspoon Pepper

2 lbs Pork Tenderloin (trimmed)

¼ cup Dry White Wine

Mustard Cream Sauce (see below)

· Combine first 4 ingredients, stirring well.

· Rub mixture over pork; place in a plastic bag and refrigerate 8 hours.

· Place tenderloins on a rack in a shallow roasting pan. Bake at 375ºfor 35-45 minutes or until meat thermometer registers 160º, basting every 10 minutes with wine.

· Slice tenderloin into ¾” slices. Spoon Mustard Cream Sauce on top

Mustard Cream Sauce

1-3/4 cups Whipping Cream

½ cup beef or chicken broth

¼ cup Coarse-Grained Mustard

¼ Teaspoon Salt

1/8 Teaspoon White Pepper

Heat whipping cream in a heavy saucepan until reduced to 1-1/4 cups (about 15 minutes) DO NOT BOIL. Stir in remaining ingredients and heat through.