Pork In Mustard Sauce
|Pork tenderloins||2 Pound (3 Tenderloins)|
|Black pepper||To Taste, freshly ground|
|Dijon mustard||4 Tablespoon (Grey Poupon Is Fine)|
|Olive oil||2 Tablespoon (For Deep Frying)|
|Green peppercorns||2 Teaspoon|
|Whipping cream/Mock cream||3 Tablespoon|
|Dry white wine||3 Tablespoon|
Slice the pork tenderloins across the grain, 1/3 inch thick.
Pepper the meat to taste and spread half the mustard on one side of the slices.
Use the back of a spoon for this.
Heat a large frying pan and add the oil.
Quickly saute the meat on both sides, until a light brown.
Add the butter or olive oil, move the meat in it a bit, and remove from the pan.
Place on a platter and add a tiny bit of salt.
Add the green peppercorns to the pan, crushing them with a wooden spoon.
Add the remaining Dijon mustard and mix with the pepper.
Add the cream and wine.
Bring to a boil and reduce for 1 minute.
Serve the sauce over the pork.
A Chicken and Avocado Mousse, Fried Rice Balls, and a green salad with Garlic Dressing would make a fine meal.