Pork Medallions in Mustard Sauce

• 3 tablespoons vegetable oil
• 1 tablespoon coarse grain mustard
• 12 teaspoon salt
• 12 teaspoon pepper
• 2 (3/4 lb) pork tenderloin
• 14 cup dry white wine
• 1 34 cups whipping cream
• 14 cup coarse grain mustard
• 14 teaspoon salt
• 18 teaspoon white pepper

1. In a small bowl, mix together the first 4 ingredients.
2. Rub mixture over pork.
3. Place tenderloins in a plastic bag and refrigerate 8 hours.
4. Put tenderloins on a rack in a roasting pan.
5. Bake at 375 for 25 minutes or until a meat thermometer reads 160; bast every ten minutes with wine.
6. To make Mustard Sauce: add whipping cream to a saucepan; heat until reduced to 1 1/4 cups (approximately 15 minutes); don't let boil.
7. Add in remaining ingredients; stir and heat for 1 minute.
8. To serve: slice tenderloins into 3/4 inch slices; place 4 slices on each individual plate.
9. Spoon mustard sauce around tenderloin slices on each plate.

vegetable oil, coarse grain mustard, salt, pepper, pork tenderloin, white wine, whipping cream, coarse grain mustard, salt, white pepper

Taken from www.food.com/recipe/pork-medallions-in-mustard-sauce-95126 (may not work)