Pork Medallions in a Creamy Mustard Sauce

• 2 Tablespoons Vegetable Oil
• 2 Tablespoons Stone Ground Mustard
• 1/2 teaspoons Salt
• 1/2 teaspoons Coarsely Ground Pepper
• 1/4 cups Dry White Wine
• 1- 1/2 pound Pork Tenderloin
• 1- 3/4 cup Heavy Cream
• 1/2 cups Stone Ground Mustard
• 1/4 teaspoons Salt
• 18 teaspoons White Pepper

1. 1.
2. Stir together 2 T. vegetable oil, 2 T. stone ground mustard, 1/2 t. salt and 1/2 t. coarsely ground pepper.
3. Rub mixture over pork tenderloin, then place in a large plastic bag.
4. Chill for at least 8 hours.
5. 2.
6. Preheat oven to 450.
7. Place pork on a lightly greased rack in a shallow roasting pan.
8. Baste with part of the white wine and bake for 15 minutes.
9. Reduce oven temperature to 400 and continue to bake for another 15 minutes or until a meat thermometer inserted into thickest portion registers 160, basting with wine every 10 minutes.
10. Slice and serve with mustard sauce.
11. Mustard Sauce: Cook heavy cream in a sauce pan over medium heat until reduced to 1 1/4 cups (about 20 minutes).
12. Do not boil!
13. Stir in 1/2 c. stone ground mustard, 1/4 t. salt and 1/8 t. white pepper.
14. Cook for 1 minute.
15. Serve warm over pork tenderloin.

vegetable oil, ground mustard, salt, ground pepper, white wine, tenderloin, heavy cream, ground mustard, salt, white pepper

Taken from tastykitchen.com/recipes/main-courses/pork-medallions-in-a-creamy-mustard-sauce/ (may not work)