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1 1/2 lbs. pork tenderloin, trimmed of any membrane
3/4 c. vegetable oil
1 c. dry white wine
3 garlic cloves, crushed lightly
1 tbsp. minced shallot
1 c. heavy cream
3 tbsp. Dijon style mustard
Freshly ground white pepper to taste

In a small, deep dish large enough to hold the pork, combine the oil, 1/4 cup wine, and garlic. Add the pork, turning it to coat it thoroughly. Marinate, covered and refrigerated, overnight. Drain the pork, discarding the marinade, and grill it on an oiled rack set about 6 inches over glowing coals. Cook for 25 minutes, turning frequently, until cooked through but still juicy. Transfer the pork to a cutting board and let it stand while making the mustard sauce. Boil remaining 3/4 cup wine with the shallots in a small, heavy saucepan until reduced to about 2 tablespoons. Add the cream, and bring the mixture just to a boil. Simmer for 2 minutes, or until it is thickened slightly. Strain the sauce through a fine sieve into a bowl. Whisk in the mustard, the white pepper and salt to taste. Cut pork into 1/2 inch slices and serve with the sauce. Serves 4 to 6.
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