Pork Medallions in a Creamy Mustard Sauce

1. Stir together 2 T. vegetable oil, 2 T. stone ground mustard, 1/2 t. salt and 1/2 t. coarsely ground pepper. Rub mixture over pork tenderloin, then place in a large plastic bag. Chill for at least 8 hours.

2. Preheat oven to 450. Place pork on a lightly greased rack in a shallow roasting pan. Baste with part of the white wine and bake for 15 minutes.

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. Slice and serve with mustard sauce.

Mustard Sauce:
Cook heavy cream in a sauce pan over medium heat until reduced to 1 1/4 cups (about 20 minutes). Do not boil!

Stir in 1/2 c. stone ground mustard, 1/4 t. salt and 1/8 t. white pepper. Cook for 1 minute. Serve warm over pork tenderloin.