Pork Medallions in Mustard Sauce
2 tablespoons oil
2 tablespoons coarse grained mustard
½ teaspoon each salt and pepper
1 ½ pounds pork tenderloin
¼ cup dry white wine
Stir together first 4 ingredients; rub over pork and place in zip lock bag; chill 8 hours. Place on a lightly greased rack in a shallow roasting pan. Bake 450 degrees for 15 minutes. Reduce temperature to 400 and bake 15 minutes or until 160 degrees; basting with wine every 10 minutes. Slice and serve with mustard sauce.
Mustard Sauce: Cook 1 3/4 cup heavy cream over medium high heat until reduced to 1 1/4 cups, about 20 minutes, do not boil. Stir in 1/4 cup coarse grained mustard, 1/4 teaspoon salt, and 1/8 teaspoon ground white pepper.