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Pork Tenderloins Dijon

12 pork tenderloin cutlets

Salt and pepper to taste

Flour for dredging

2 tablespoons olive oil
1 tablespoon butter
1/2 cup vinegar
8 peppercorns, crushed
2 cups cream
1/3 cup Dijon mustard
2 tablespoons butter, softened
Salt and pepper

1. Flatten pork tenderloins between two sheets of waxed paper until they are 1/4-inch thick. Sprinkle with salt and pepper, and coat both sides well with flour.
2. In a large skillet, heat oil and 1 tablespoon butter over medium-high heat. Saute tenderloins on both sides just until done, about 2 to 3 minutes per side. Transfer to a platter and keep warm.
3. Add to the skillet the vinegar and crushed peppercorns; boil mixture, stirring up the browned bits that cling to the bottom of the pan, until mixture is reduced by two-thirds. Add cream and simmer until reduced and thickened.
4. Remove from heat; stir in mustard and 2 tablespoons butter. Season to taste with salt and pepper. Serve sauce ladled over cutlets.

Makes 6 servings.

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