Pork Tenderloin in Creamy Dijon Sauce

Time: 20 minutes
Effort: Easy
Serves: 4

1 whole pork tenderloin
1 tbsp butter
2 tbsp white wine (or water)
1 tbsp Dijon Mustard
1 tbsp Grainy Dijon Mustard
1/2 cup heavy cream (or light cooking cream - do not use coffee cream!)
Salt & Pepper to taste

Cut the tenderloin cross-wise into 3/4 inch slices. Heat the butter in a large skillet until very hot. Saute the tenderloin slices until browned on all sides - do not overcook ! Remove from skillet, turn heat down and deglaze the bottom of the pan with the wine or water. Add the two mustards and stir well. Simmer on medium low for about 5 minutes, then add the cream and the pork and salt and pepper. Simmer for another 5 minutes and serve immediately. Note: The pork should be slightly pink on the inside.